This section is from the book "Elements Of The Theory And Practice Of Cookery", by Mary E. Williams. Also available from Amazon: Elements Of The Theory And Practice Of Cookery; A Textbook Of Domestic Science For Use In Schools.
A soapstone griddle is best. Never grease it. Grease an iron griddle with a piece of beef suet on a fork, or drippings applied with a swab made by tying a strip of clean cloth around the end of a fork or skewer. Leave no spot ungreased, but do not have more than just enough to keep the cakes from sticking. If they should stick, scrape the griddle clean before greasing it again.