Waffles, the most popular of all breakfast breads, are not found on the menu of the average housewife due perhaps, to the general impression that they are difficult to make and bake and should be attempted only by professional cooks. So the waffle iron is not usually included in the general kitchen equipment, and the housewife does not have an opportunity to test out her ability to make satisfactory waffles. A waffle iron is not an expensive piece of equipment and should be included among the kitchen necessities. • The pleasure the household will derive from the occasional Sunday breakfast of hot, crisp waffles and maple syrup will amply repay for both the investment and the effort to produce this tempting breakfast bread.

The waffle irons are made of iron or aluminum and come in two styles, the low iron to be used on a coal or wood range and the high iron for use over a gas flame. Then there is the electric waffle iron, made of aluminum to be used right on the table, so that each person served is sure to receive the waffle hot from the iron.

The iron waffle iron, being less expensive, is the one most commonly used, and when new needs seasoning before it can be used satisfactorily, otherwise the waffles will stick to the iron. Take the upper parts of the new waffle iron and boil for at least half an hour in boiling water and washing soda or washing powder.

Then scrub well with a stiff brush, rinse in clean hot water and dry over the fire. Place in the lower portion, which has been washed well but not boiled. Grease the upper part lightly on both sides with beef suet or an un-salted fat and let remain over a low fire for an hour or more, turning frequently. The iron is then ready to use. The aluminum irons do not require this treatment; they are ready for use at once and do not need greasing.

After using, the upper part of the waffle iron may be rubbed clean with soft paper. This is a much better method than using soap and water after the iron has been seasoned. The lower part may be washed, but should be well dried before setting away to prevent rusting.

The batter for both waffles and griddle cakes is of about the same consistency. Many persons prefer a somewhat substantial griddle cake although the very thin ones are considered the best by epicures. The griddle cake batter does not require shortening.

Waffles require the thinnest of batters. If it is not thin the waffles will not be crisp. The most efficient way of putting a batter together is to sift all of the dry ingredients, then combine with the liquids, and beat well with an egg beater. For a very light batter the eggs should be beaten separately, the yolks mixed with the milk, then added gradually to the dry materials, the melted shortening is then beaten into the mixture, and the stiffly beaten egg whites folded in last.

Beating the whole egg until light, then adding the milk and combining with the dry ingredients, and beating until smooth with the egg beater is a much easier method and will prove just as satisfactory, although perhaps not quite so airy as the first method. A standard recipe can be used in making any quantity of batter desired. One egg, 1 cup of milk, 1 cup of flour, 2 level teaspoons of baking powder, 1/2 teaspoon of salt and 1 tablespoon of melted shortening. This quantity of batter will make 3 waffles. Now with these proportions in mind the housekeeper need not refer to a recipe but can make any number of waffles desired. If sour milk is used take only one teaspoon of baking powder and add 1/4 teaspoon of baking soda to neutralize the acidity of the sour milk. If the milk is quite thick it may be necessary to use a little more than one cup in order to get the batter thin enough.

When eggs are scarce or high in price 1 egg only can be used for 2 cupfuls of milk, flour, etc.; in that case 1/4 cupful more milk should be used to make the batter of the right consistency. Cooked rice or other left-over cereal may be added to this batter to give variety. In that case use 1/4 cupful of the cooked cereal, and 3/4 cupful of flour, instead of the full cup of flour given in the foundation formula.

Any of the self-rising pancake flours may be used for waffles by omitting the baking powder and following the waffle recipe.

The waffle iron should be well heated and just before adding the batter grease the iron on the side nearest the flame; grease thoroughly, but lightly; turn the iron so that the greased portion is on top. This will grease the ungreased side, which is usually enough after the iron has been used several times. Place about 5 tablespoons of batter in the center of the iron. This will be sufficient to fill it. Lower the upper half of the iron and turn at once. Do not have the gas too high or the waffles will bake too quickly and not be thoroughly cooked and crisp. If the waffle iron has been properly heated the waffles will be evenly browned on both sides.

Waffles should be served as soon as baked to be at their best. If, however, it is necessary to keep them for a short time, place on the wire rack in a warm oven, keeping each waffle separate. If placed on a plate and allowed to stand, the waffles will become heavy and soggy on the underside. Serve only 1 waffle at a time to each person. If placed one on top of another they will not be crisp. Served with either maple syrup, jam or jelly, what could make a more palatable breakfast than hot, crisp waffles?