The Washington times., 1927-07-11
Dressing the Ever Popular w affle for All Dec;

into society. Ii has not
been officially announced who
sponsored her appearance among
the best people. However. those
who have seen her present not
only at breakfast but at luncheons,
teas and dinners as well, suspect
that her foster-parent, the electric
waffle iron, PLAYED the fairy god
mother act which resulted in her
debut into the drawing-room
This new homemade waffle
coaxes many who are hard to
please. For fruit growers. meat,
fish and vegetable producers. spice
growers, honey distributors, sugar
refiners, maple syrup and sugar
producers. to say nothing OF the
dairymen and ice cream manufac-
turers. have all joined forces in
creating waffles in new dress--a
waffle suitable TO the occasion.
the hour of the day and the taste
of those to be pleased For break
fast. she NAV wear brown gravy,
maple syrup, honey, fruit syrup
plain sugar syrup. marmalade or
jam. Bat for the other meals
she is apt 10 bedeck< herself IN
anything from vegetable sauces to
creamy ice cream.
Waffles are easy to make and
easier to serve when baked cleo
trically at the table. However, it
is well to remember that, like all
electrical devices. a waffle iron re-
turns its best service only when
properly used and cared for. In
testing electric waffle irons here at
the institute we find that some
| manufacturers suggest that after
preheating the waffle iron. the sur
face of the grids be brushed with
cold water, while others grease
them well The institute has fol
lowed both procedures with sue
cess. Frequently, however, read
ers report that they have trouble
with waffles sticking. 1t has been
our experience that sticking is
usually due TO the fact that the
waffle iron is not preheated suf-
ficiently, each time of using, be-
fore the first waffle is made, or is
overheated. For many waffle
irons We find ten minutes a good
average time for preheating, with
usually minute or two of heating
between waffies, If necessary.
Two minutes are usually required
| for baking each waffle.
If a waffle does stick, be careful
to remove every particle of crumb
clinging to the iron before continu-
| ing, or the disaster will only re-
peat itself. 1t is possible to buy a
small. stiff wire brush which
greatly facilitates removing crumbs
Of course after waffle has stuck
on, 1t is always well to regrease
or again brush the surface of the
| grids with water before continuing.
There are those of you who will
be using cast-iron waffle iron.
| Such a waffle device should always
be well seasoned before using at
| all. Wash the iron we'll md scour
| it with steel wool and a soap or
securing powder. Then boil if for
about half an hour in a washing
soda solution and again scour it..
| Next cover the surface of the iron
with suet or any unsalted fat and
heat the iron until quite hot. AS a
last step, wipe out the fat with
crumpled paper, and the iron is
ready to use. The time for pre-
| heating this type of iron must be
learned by experience, but it gen.
1 orally takes about five minutese on
iron lightly with any unsalted fat,
pour in the butter, turn The iron,
and bake until the waffle is golden
brown.
No waffle can be crisp, tender and
flaky unless the batter is well made.
Here is a tried and proved recipe:
Separate two eggs, beat the yo.ks
| Slightly and then mix with one and
one-fourth cupfuls of milk. Mean
while, sift together two cupfuls of
pastry flour. four teaspoons of bak.
| ing powder and one-fourth to one.
half teaspoonful of salt. The
amount of salt depends on whether
the fat used in the wafflcs Is sailed
or unsalted. Mix thoroughly and add
six tablespoonfuls of melted shorten
ing Last fold in the stiffly beaten
| egg whites.
And what are the food associates
when this new social pet puts in her
appearance? Records of meals
served by 'hostesses who know" are