Tempering may be done by covering the griddle with a quantity of fat,
placing it over a flame or in a very hot oven, and then allowing it to
heat thoroughly to such a temperature that the fat will burn onto the
surface. This same precaution should be observed with new waffle irons
and frying pans made of steel or iron if the best results from such
utensils are desired.
22. WAFFLE IRONS.--A waffle iron, as shown in Figs. 4 and 5, consists of
two corrugated griddles fastened together with a hinge in such a way
that the surfaces nearly touch when the handles are brought together as
in Fig. 4 (_a_). These griddles are so suspended in a frame that they may
be turned completely over in order to allow each side to be exposed to
the heat. The waffle iron illustrated in Fig. 4, shown closed in view
(_a_) and open in (_b_), is intended for a coal range. In order to use it,
a stove lid is removed from one of the openings and the waffle iron is set
in the opening, which allows the griddle part to be turned. The waffle
iron shown in Fig. 5 is intended for a gas range. As will be noticed,
the griddle part rests on a base that is deep enough to permit it to be
turned. In using a waffle iron of either kind, it should be heated while
the waffle mixture is being prepared; then it should be thoroughly
greased on both sides.
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