Waffles

New Zealand Listener, Volume 41, Issue 1052, 23 October 1959, Page 22

Waffles

Dear Aunt Daisy, An elderly relative of mine has given ‘me an electric waffle cooker. It cooks four waffles at a time. She says she

never uses it these days and has mislaid the recipe, so I wonder if you know of a recipe I could use, or if any of your "Daisy Chain" would have one.-Doris, Miramar. Here are two recipes, Doris: both have been sent in to me as favourites. I suppose you know not to wash an electric waftle-iron in water. After each use wipe it out lightly with a paper towel or soft cloth. Cool the iron with the lid off. If the batter should run over from a too full compartment, leave it until it is set by the heat. Then it will come off easily and the surface can be cleaned with a damp cloth. Sometimes tiny brown spots appear on the outside caused by the particles of fat deposited by escaping steam. These can be removed with a soft damp cloth dipped in a nonabrasive powder. A silver polish is fine for bringing up the lustre of the finish. WAFFLES (No. 1): Beat 2 eggs well, add 2 bare cups of milk. Sift together 2% cups flour, 4 teaspoons baking Powder and 2 teaspoon salt. Of the flour, the 4 cup may be cornflour. Beat dry ingredients into beaten egg and milk; add 4 tablespoons melted butter or vegetable fat and beat well with egg beater. Bake in hot waffle irons, serve hot with butter and hot maple syrup. Recipe may be halved. (No. 2): Sift 2 cups flour, 3 teaspoons baking powder and 12 teaspoon salt. Separate yolks from whites of 2 eggs: beat yolks slightly, add 134 cups milk. Add to dry ingredients and beat thoroughly. Now add 4 tablespoons melted butter and stir well. Fold in stiffly beaten whites, bake in hot waffle irons.