A waffle iron is made of two corrugated iron griddles fitted and fastened together at one side with a hinge, and revolving in an iron frame, which is to be placed over the fire. It may be either circular or oblong. Each griddle is divided into compartments, which are usually grooved into diamonds, hearts, rounds, etc.

The iron should be placed over the fire, heated on each side, and greased thoroughly, as it is very hard to clean if the cakes stick. Put a piece of salt pork on a fork, or put a small piece of butter in a clean cloth, and rub all over both griddles. The heat will melt the butter and let just enough of it go through the cloth. This is better than to put it on with a knife. Close the griddles and turn them; this causes the fat to run evenly over them. Open, and pour the waffle mixture into the centre of the half over the fire, or put a spoonful in each compartment, filling them about two thirds full. Cover, and cook one minute on one side, then turn and cook a little longer on the other. Any kind of griddle-cake mixture, with the addition of the melted butter to make them crisp, may be cooked on a waffle-iron, if one cares to take the extra trouble.

Waffles

1 pint flour.

2 level teasp. baking-powder. ½ teaspoonful salt.

3 eggs.

1¼ cups milk.

1 tablespoonful butter, melted.

Mix in the order given; add the beaten yolks of the eggs with the milk, then the melted butter, and the whites last. Serve with butter, or syrup, or caramel sauce.

Lemon Syrup (Served With Waffles)

1 cup sugar. ¼ cup water.

1 teaspoonful butter.

1 tablespoonful lemon juice.

Boil the sugar with the water until it thickens slightly.

Add the butter and lemon juice. Serve as soon as the butter is melted.

Raised Waffles

Mix at night one pint of milk, one third of a cup of yeast, and one pint of flour. In the morning add half a teaspoon-fid of salt, two eggs, yolks and whites beaten separately, and one tablespoonful of melted butter.

Use only one egg, make the batter a trifle thinner, and fry on the griddle, and you have Flannel Cakes.

Either of these receipts may be varied by using half or one third fine white corn meal or Graham flour with the white flour. If intended for tea, mix in the forenoon.