Waffles And Griddle Cakes

A waffle iron is made of two corrugated iron griddles fitted and fastened together at one side with a hinge, and revolving in an iron frame, which is to be placed over the fire. It may be either circular or oblong. Each griddle is divided into compartments, which are usually grooved into diamonds, hearts, rounds, etc.

The iron should be placed over the fire, heated on each side, and greased thoroughly, as it is very hard to clean if the cakes stick. Put a piece of salt pork on a fork, or put a small piece of butter in a clean cloth, and rub all over both griddles. The heat will melt the butter and let just enough of it go through the cloth. This is better than to put it on with a knife. Close the griddles and turn them; this causes the fat to run evenly over them. Open, and pour the waffle mixture into the center of the half over the fire, or put a spoonful in each compartment; filling them about two-thirds full. Cover, and cook one minute on one side, then turn and cook a little longer on the other. Any kind of griddle cake mixture, with the addition of the melted butter to make them crisp, may be cooked on a waffle iron, if one cares to take the extra trouble.

Waffles

1 pt. flour.

2 level tsp. baking powder.

1/2 tsp. salt.

3 eggs.

1 1/4 cups milk.

1 tbsp. butter, melted.

Mix in the order given, add the beaten yolks of the eggs with the milk; then the melted butter, and the whites last.

Rice Griddle Cakes

1 c. milk.

1 c. cold boiled rice.

1 tsp. salt.

2 eggs.

1 tsp. butter.

1 tbps. melted butter.

1 c. flour.

Pour milk over rice and salt; add yolks of egg, beaten thick, and lemon color. Add butter, then flour, and last, the whites of the eggs, beaten stiff.

Bread Griddle Cakes

1 pt. stale (not dried) breadcrumbs.

1 pt milk, scalded.

1 tbsp. butter.

Pour the hot milk over the crumbs, add the butter, and soak over night or till the crumbs are softened. Then rub through a squash strainer; add

2 eggs, yolks and whites beaten separately.

1 c. flour.

1/2 tsp. salt.

2 level tsp. baking powder.

Cold milk to thin, if needed.

Bake slowly; spread with butter and sugar, and serve hot.

Buckwheat Griddle Cakes

2 c. scalded milk.

1/2 tsp. salt.

1 tbsp. molasses.

1/3 yeast cake.

1 1/3 c. buckwheat flour.

1/3 c. wheat flour (bread).

Mix and beat well; let stand over night; beat slightly and allow it to rise a short time before baking. One-third cup of corn meal may be added instead of part of the buckwheat for variety. For quick work, use two yeast cakes.