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BROADWAY AND
Waffles for
BREAKFAST
By Ann Dvorak
MOST MEN will agree, I think, that there is nothing quite so satisfying to eye and palate as hot waffles. Whether you serve them for breakfast with honey or heavy maple syrup, or as a luncheon or simple supper accompaniment for sausages, creamed food or as a dessert, you will al
ways find the men
enthusiastic about them.
Perhaps the most commom, — at least the way most people know
and enjoy waffles, is the time honored plain waflle with syrup. As a native New Yorker, I can still recall the wonderful flavor of the Vermont maple syrup which was sent to us each year.
Of course, many people consider that the Pennsylvania product is superior, but personally, I think it is just a matter of opinion. “A rose by any name would smell as sweet” when there’s a nip in the air these cool winter mornings.
Out here on the coast, there is variety of flavorful honeys to be had, and many like to add fruit to the basic recipe to afford a change. I shall give my favorite recipes to Broadway and Hollywood “Movies” readers, and feel sure that by following the directions closely you will have the same success I get in serving them.
Probably where most people go wrong on waffles is in getting their iron properly heated after it is tempered, and in cooking the waffle the correct time and no longer. You will find that some ruin their waffles by lifting the lid before the cooking is completed, causing the waffle to split.
As electric waffle irons are almost universally used, we shall confine our remarks to this type. Remember, aluminum grids should never be greased.
The iron should be heated for about five minutes before using. The baking takes about one and one half minutes.
A word about mixing the batter. Sift the dry ingredients together until blended. Then combine the well beaten egg, milk or cream, and melted fat if used. These should be added slowly to the dry ingredients, slowly, stirring to prevent lumps. When all the liquid has been added, beat vigorously with a mechanical or Dover beater. If you are adding fruit, cheese or other flavoring, add last and cook at once.
Waffles were quite the rage out here on the coast, and their popularity led me to experiment in new ways to serve them. One soon tires of serving them with bacon, frizzled ham or plain syrup. I found that men were very partial to waffles served with creamed dried beef or creamed chicken or fish.
A corn waffle is particularly good with chicken for instance. Berry, date, or cheese added to .-the batter, makes an agreeable change! By adding sugar, cocoa, or orange juice in place of some of the liquid, you have the base for a new dessert. Try ice cream on a chocolate or cocoa flavored waffle.
Now for the recipes, remembering what I said about mixing the batter. Be especially careful in your measurements, don’t “fuss” too much, and use, of course, the best fond ingredients you can. ( Continue, donpage54 1
The making of waffles is an art with Ann