The Bozeman courier., 1927-11-18
Home g. Kitchen
Suggestions.
WAFFLEs FOR BREAKFAST
Home Economics Dept, Calumet Baking
Powder Co., Chicago, III.

WAFFLES FOR BREAKFAST
With the advent Of cold weather moth
| ing tastes better on these cool mornings
than crisp waffles, with syrup. This par
ticular kind Of batter should be inter
esting to the busy housewife because Of
the many possibilities.
AS a cold weather food it is one Of the
most important heat producing foods you
can feed your family.
In German the word waffle means
honeycomb. This is really an appropri-
ate name because it closely resembles a
honeycomb.
Many housewives feel that waffle max
| ing is a slow, tedious task, and they are
really simple TO make.
The real secret of successful waffle
making lies in having the iron of the
proper temperature before baking and
having the batter Of the proper consis-
tency. The iron should be heated for 5
or 10 minutes, then with a pastry brush
lightly brush over with little fat both
the upper and lower part Of the iron.
Pour a small amount Of the batter in the
center Of the iron and lower the top.
Let cook for about minutes before
opening the iron G. ,Ga wGfles will be
pulled apart.
The batter mus Se of the ;;roper con-
sistency, too thick batte% VIII produce
a soggy waffle. 1t s.ilouid - thin enough
to pour easily from q pitcher
Wafles are one dish VIII. r,lst: j.
served as soon as baked, il 'GEer We: =
they must be cooked an - s3s, wn,~
you wait.
They must never be piieo "r. ga TOP
Of the other expecting them > Keep
warm. They will steam and become seq
gy rather than be crisp.
If you have made your waffle batter
using double acting powder it may be
kept in the ice box and cooked for lunch
To this you may add few chopped nuts
a square of chocolate and have a dish
entirely different from ordinary waffles
Chocolate waffles for lunch are delicious
served with spoonful Of ice cream.
Cake Troubles Solved
One of the chief complaints made by
the housewife is the fact that her cakes
do not remain fiat on top, but instead {
huge bump forms in the center and otter
they crack.
There are two causes for this trouble
In the first place, the oven Temperature
is probably too hot. If such is the cas-
a crust forms on top Of the cake befor
it has risen as much as it should, and il
order for the gas from the baking powde
to escape the cake cracks and the resul
is bump in the center.
Another reason for this added peak il
the center of the cake is because to-
much flour has been used, the bate
being too stiff. Not so strong a flou
should be used, that is, flour contain
ing so much gluten or protein such a
bread flour which is hard wheat 1oul
The oven temperature must never b
so great that a cake cannot rise befor
a crust is formed over the top. Much Q
the success Of cake baking depends upo.
the oven temperature.
Hints for the Housewife
A jar Of burnt sugar syrup is an In
valuable aid in cooking. A spoonful add
ed to gravies that refuse to brown prop
erly gives them a delightful golden brow
color and a pleasing flavor. bit {
syrup used in plain custard favored wit
vanilla gives it a soft caramel color an
flavor. 1t is an accepted change Whe
used in marshmallow icing, in candle
flavor for cakes and in gelatin dessert
Prepare the syrup as follows: Melt or
cup of sugar in hot skillet, stirring {
it. melts. When it has burned daT
brown, add One-half cup Of water, Ii
tie at time, stirring constantly. Do nj
become alarmed at the steam formation
Cook until it becomes smooth and sy
upy. Keep in a covered jar.
A piece Of fine ssndpaper is handy
the kitchen. If bread cakes or muffin
brown too much, it will remove it bett
- than anything else.
III When beating up eggs. separately, bel
je, the whites first, add a little to the yolk
They will get thick more quickly and n
ed stick to the whip as when beaten I
IL alone.
lis To keep icing soft add little bakiI
r powder to the whies Of the eggs befo
ed beating them, and then beat in the usu
nd manner and pour the hot syrup over Il
beaten eggs. The icing will be soft al
be creamy and the part left over can
az used for cake filling.