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Griddle Cakes and Waffles

IF you can get a soapstone griddle, use no other. Cakes are bakednot fried upon it, and are thereby made comparatively wholesome. Set the griddle at the side of the range and heat gradually at least one hour before you begin to bake. If heated suddenly it is liable to crack. Clean with dry salt, then wipe with a clean cloth and it is ready for use. Never allow a drop of grease to touch it.

If you have an iron griddle, lubricate with a bit of salt pork or ham rind, leaving just enough grease on the surface to prevent sticking. Soapstone and iron griddles alike need tempering or seasoning in order to do their work well. They are seldom just right at the first trial. Give them time and handle them patiently. - The New Home. Bake griddle cakes till porous and crinkly at the edges.

Many housewives avoid smoke and odour by never greasing their griddles at all. preferring to add a little more butter to the batter. Always clear the griddle between each baking.

Those seeking new effects in griddle cakes and waffles will be surprised agreeably by adapting Lake of the Woods Breakfast Food to their favorite recipe.