If you can possibly lay hold of a soapstone griddle, become the happy possessor forthwith, and keep a sharp lookout that Bridget, Dinah, or Thekla does not ruin it hopelessly by greasing it surreptitiously. Cakes cooked upon soapstone are baked, not fried, hence robbed of half the horrors that hang around them for the dyspeptic. Keep the soapstone clean, heat slowly before using it, and keep every drop of grease aloof from it.

If, however, the treasure is out of your reach, make the best of what you have. Wash griddle and waffle-irons thoroughly, after using them, with a stiff brush and plenty of hot water with a tablespoonful of ammonia in each quart. Wipe dry and put out of the dust. If they have lain disused for some time, rub well with dry salt before heating and greasing. For the latter purpose use a little cottolene tied up in a bit of cloth, or a bit of fat salt pork on a fork. Do not flood the hot surface with fat, but put on just enough to prevent the batter from sticking. Try a little first to see that batter and griddle, or waffle-iron, are all right.