Question: How were waffle cones created?
About the article "Ice cream", section "Ice cream cone".

Candidate passages:
The story goes that when Abe was 16, he began to sell paperweights and other items while dressed in Arab robes.
One night, he bought a waffle from another vendor Leonidas Kestekidès a fellow Greek Ottoman who came from Ghent in Belgium with the Fritz Waffle machine invented by his cousin Georges Krieger-Zacharidès( Fritz) in 1855 in Brussels and proceeded to roll it up and place a scoop of ice cream on top.
He then began selling the cones at the St. Louis Exposition.
His cones were such a success that he designed a four-iron baking machine and had a foundry make it for him.
At the Jamestown Exposition in 1907, he and his brothers sold nearly twenty-three thousand cones.
After that, Abe bought a semiautomatic 36-iron machine, which produced 20 cones per minute. 
In 1928, J.T.
"Stubby" Parker of Fort Worth, Texas created an ice cream cone that could be stored in a grocer's freezer, with the cone and the ice cream frozen together as one item.
He formed The Drumstick Company in 1931 to market the product, and in 1991 the company was purchased by Nestle.
In 1959, Spica, an Italian ice cream manufacturer based in Naples, invented a process whereby the inside of the waffle cone was insulated from the ice cream by a layer of oil, sugar and chocolate.
Spica registered the name Cornetto in 1960.
Initial sales were poor, but in 1976 Unilever bought out Spica and began a mass-marketing campaign throughout Europe.
Cornetto is now one of the most popular ice creams in the world.
In 1979, a patent for a new packaging design by David Wienstien led to easier transportation of commercial ice cream cones.
Wienstien's design enabled the ice cream cone to be wrapped in a wax paper package.
This made the cones more sanitary while also preventing the paper wrapper from falling off during transportation, or from becoming stuck to the cone. 
A stroopwafel () (English translation: syrup waffle, treacle waffle, or caramel waffle; lit "syrup waffle") is a waffle made from two thin layers of baked dough with a caramel-like syrup filling in the middle.
They were first made in Gouda in the Netherlands.
Large versions are sold in the streets as a snack. 
Edible cones were mentioned in French cooking books as early as 1825, when Julien Archambault described how one could roll a cone from "little waffles".
Another printed reference to an edible cone is in "Mrs A.
B. Marshall's Cookery Book", written in 1888 by Agnes B. Marshall (1855–1905) of England.
Her recipe for "Cornet with Cream" said that "the cornets were made with almonds and baked in the oven, not pressed between irons".
In the United States, ice cream cones were popularized in the first decade of the 20th century.
On December 13, 1904, a New Yorker named Italo Marchioni received U.S. patent No.
746971 for a mold for making pastry cups to hold ice cream.
Marchioni claimed that he has been selling ice cream in edible pastry holders since 1896.
However, Marchioni's patent was not for a cone and he lost the lawsuits that he later filed against cone manufacturers for patent infringement.
In St. Louis, Missouri during the 1904 Saint Louis Exposition, the Banner Creamery's owner George Bang was selling ice cream.
Allegedly, he ran out of bowls and was given rolled-up waffles to serve it in instead or it might be Ernest A. Hamwi, a waffle maker at the World Fair, as the first inventor. 
Traditional waffle irons are attached to tongs with wooden handles and are held over an open flame, or set on a stove.
Most modern waffle irons are self-contained tabletop electrical appliances, heated by an electric heating element controlled by an internal thermostat.
Professional waffle makers are usually made of cast-iron whereas domestic models are often teflon coated.
Many have a light that goes off when the iron is at the set temperature.
Most modern waffle irons - particularly cast aluminum ones - are coated with a non-stick coating (e.g.
teflon) to prevent the waffles from sticking to them.
Cast-iron waffle makers are usually not coated and require seasoning like a cast iron frying pan.
Modern waffle iron makers offer a large variety of choices.
Some waffle irons can make a very thin waffle, capable of making waffle cones or Pizzelle.
While there is no set standard of classification for waffle shapes or thicknesses, models that fall within the most common shapes and thicknesses are often labeled as "traditional" or "classic".
Models that make thicker and/or larger pocketed waffles are often labeled as "Belgian" waffle makers.
In the USA, the most commonly used determining factor of whether a waffle is a "Belgian waffle" or not is the thickness and/or pocket size, although the recipes between Belgian waffles and American waffles do differ.