PROCEDURE IN BAKING WAFFLES

The procedure in making waffles is very similar to that in making griddle cakes. While the waffle mixture is being prepared, heat the waffle iron. Then grease it thoroughly on both sides with a rind of salt pork or a cloth pad dipped in fat, being careful that there is no excess fat, as it will run out when the iron is turned over. With the iron properly greased and sufficiently hot, place several spoonfuls of the batter in the center and close the iron. By so doing, the batter will be pressed out to cover the entire surface. In pouring the waffle batter, do not cover the entire surface of the iron with batter nor place any near the outside edge, for it is liable to run out when the iron is closed. In case this happens, be sure to put in less batter the next time. Allow the waffle to brown on the side near the fire and then turn the iron, so as to brown the other side. When the waffle is sufficiently brown, remove it; then grease the iron and repeat the process.

Related posts:

1. Free Muffin Recipes from 1924
2. Free Bread Recipes from 1924
3. Free Biscuit Recipes from 1924
4. Popover Recipes from 1924
5. 1924 Cooking Course – Part 1 and Part 2

This entry was posted on Sunday, March 25th, 2007 at 10:56 am and is filed under 1920's, Cooking, Food. You can follow any responses to this entry through the RSS 2.0 feed. Comments and pings are closed.

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