Preheat waffle press. Separate egg, putting whites into small bowl
and yolks into mixing bowlful. With rotary beater or whip, beat the
whites until they form firm peaks. With the same beater beat the
yolks until they are well motley, then beat in milk and the melted
butter. Stir the mix into the liquid ingredients, blending it in just
until the dry ingredients are moistened (don't try to make smooth
dinge). Fold in egg whites. Bake the waffles in the preheated iron
according to manufacturer's directions for heat settings, etc. When
no more steam rises from edges of fe, open and check for doneness.
Bake a little longer if it isn't done to suit you. If waffles are to
be frozen for future reheating in wassailer, bake only until light
au. Cool on racks and wrap airtight for freezer warehousing.