"Soft Waffles, (Old Dutch): One quart of milk, make a batter with flour, raise with yeast, when light add four eggs, one-quarter pound of melted butter and a little salt. Beat all together, let rise again, and add half a cup of sugar. Eat with sauce." Old waffle irons with initials of early owners and the date are still in existence; one has A. D. 1709. "Fried Spack and Opples: Take slices of pickled pork, fry them well, then take slices of apple and fry in the hot fat; if the apples are sour, put a little molasses or brown sugar over them, when the apples are brown, turn over and brown on the other side; serve with the slices of pork laid around the edge of dish. If the apples are sweet, do not use sweetening." "Mince Pie, (Old Dutch): Seven bowls chopped tart apples, three bowls chopped meat, seven pounds of sugar, one gallon cider (not sweet), seven nutmegs, four tablespoonsful cinnamon, two tablespoonsful cloves, two pounds of raisins, one pound of currants, one pound of citron, salt and pepper." "Buling Pudding, (Old Dutch): Four quarts of water, let it come to a boil. Add one pint of rice, two cups of sugar, one-fourth pound of cinnamon, one tablespoonful of salt, and buckwheat enough to make a very stiff batter. Boil half an hour. Put in pie dishes and when cold cut in slices and fry." "Buckwheat Pudding, (Old Dutch): Have one quart of water boiling. Mix two cups of buckwheat meal to a smooth batter with cold water; stir this mixture into the boiling water; add to this one slice of raw, fat salt pork chopped fine, one cupful of sugar, one teaspoonful each of ground cloves, allspice, cinnamon and salt. Simmer one hour, stirring frequently. Pour into a deep dish to cool. When cool this will leave the dish easily if sufficiently cooked. Slice, fry brown and serve with powdered sugar." These two puddings recipes are still used in Holland.