[Illustration: Fig. 3]
21. GRIDDLES.--A style of griddle in common use is illustrated in Fig.
3, and while it is circular and has a projecting handle, griddles of
different shapes and fitted with different handles are to be had. Such
utensils are made of numerous materials, but the most satisfactory ones
are constructed of steel, iron, soapstone, and aluminum. Steel and iron
griddles must be greased before cakes are baked on them so as to prevent
the cakes from sticking; for this reason they are less convenient than
soapstone and aluminum griddles, which do not require any grease.
The size of griddle to use is governed by the number of persons that are
to be served. One that is unusually large, however, should be avoided if
a gas stove is used for cooking, as it is difficult to heat a large
griddle evenly on such a stove, and even a small one must be shifted
frequently so that some spots will not be hotter than others. In this
respect, a griddle made of aluminum has the advantage over the other
kinds, for this material conducts the heat evenly over its
entire surface.
[Illustration: Fig. 4]
[Illustration: Fig. 5]
Before a new steel or iron griddle is used, it must be tempered so as to
prevent the food that is to be baked on it from sticking. If it is not
tempered, much time will be consumed before its surface will be in the
right condition to permit baking to proceed without difficulty, and
this, of course, will result in wasting considerable food material.
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