The Art of Baking Waffles.

Manawatu Herald, 2 June 1898, Page 4

The Art of Baking Waffles.

By an improvement the old long handled waffle irons ore succeeded by the irons that fit into the stove holes of the range and are whirled over without lifting the Iron. The waffle iron is a comparatively common utensil, yet everybody does not know how to use it. The New York Tribune says there is an art in heating waffle Irons that is necessary to success. Heat the irons on both sides. Then grease them. They should steam like a hot griddle. Shut them. Let them become a little hotter. Then fill the irons and instantly reverse them, bringing the side next the fire on top. As soon as the cake is well browned remove it to a plate and butter it lightly. It requires a hot fire and some patience to bake a quantity of waffles successfully, but the prooess of baking gives them a delicaoy and superiority of flavor unlike any griddle cakes, though mad* of the same batter. Almost any batter used for griddle cakes made of wheat or Indian flour is suitable for waffles. A oup of well boiled rice or hot boiled hominy, added to a pint of wheat pancake batter, makes excellent waffles. After all, the old fashioned raised waffles, suoh as our grandmothers always made, are the most delicate and delicious. Mix a quart of warm milk gradually into a quart of wheat flour. Add a teaspoonful of salt and a tablespoonf ul of sugar, 2 eggs well beaten and a half oup of melted butter with half a soft yeast cake or half a oup of homemade yeast. Beat the batter thoroughly and let it rise overnight.