“While these amorous events thus shaped themselves, a surge of tensity and disquiet began almost imperceptibly to undermine the tranquillity of the Green Dolphin. The transformation, however, was too subtle a one to be evident upon the surface. The tea, cakes, and sandwiches were as delicious as of yore and presented the same appetizing appearance. Nor did the patronage of the place decrease; on the contrary, if anything a greater number of guests crowded house and veranda than before. Mr. Haverford, in the custody of the cautious Sophie and watchful Clara, had become an habitué, and regardless of his digestion indulged in every tempting viand the menu afforded. Long ago his daughters, realizing the futility of attempting to thwart his gastronomic orgies, had abandoned him to his fate, daily expecting to see him barter away his life in exchange for a broiled live lobster or a Welsh rarebit. Up to date, however, no such tragedy had befallen him. The irascible invalid actually appeared to thrive on cheese dreams and fudge cake, not only gaining weight on this ambrosial fare but juvenility as well. And there were other regular visitors who, ferreting out the system Althea pursued, motored miles on the days fried chicken and waffles were served, declaring no other spot on the Cape furnished such faultless cooking.”
A cook of roughly the same moment, setting down the same dish.
If you have not used your griddle or waffle-iron for some time, wash it off hard with hot soap and water; wipe and rub well with dry salt. Heat it and grease with a bit of fat salt pork on a fork. It is a mistake, besides being slovenly and wasteful, to put on more grease than is absolutely necessary to prevent the cake from sticking. A piece of pork an inch square should last for several days. Put on a great spoonful of butter for each cake, and before filling the griddle test it with a single cake, to be sure that all is right with it as well as the batter. The same rules apply to waffles. Always lay hot cakes and waffles upon a hot plate as soon as baked.
Sources: The passage is from Sara Ware Bassett, The Green Dolphin, free to read in full at Project Gutenberg. The recipe is from Harland, Common Sense in the Household of 1871, also free in full. Both are in the public domain in the United States. The binding above is ours — oxblood cloth, cheese stamp.