do not require any grease. Rub with a clean cloth dipped in salt.
Grease iron griddles slightly. Pour on the batter; just as soon as the
cakes begin to form air bubbles slip a cake-turner under the cakes and
turn them.

Now, if large bubbles rise at once to the top of the cakes, the
griddle is too hot and the heat should be reduced; while, if the cake
stiffens before the underside is brown the griddle is not hot enough.
Never turn a griddle cake twice--this makes them heavy. Serve them as
soon as baked, piling not more than five or six together. Sour milk
may be used in place of sweet milk. Discard the baking powder and use
one level teaspoonful of baking soda for each cup of sour milk. One
egg and two cupfuls of water may be used in place of two cupfuls of
milk.


WAFFLE BATTER

One cup of milk,
One cup of water,
One egg,
One teaspoonful of salt,
Two and one-quarter cupfuls flour,
Three teaspoonfuls baking powder,
One tablespoonful syrup,
Two tablespoonfuls shortening.

Beat to a smooth batter in a wide-mouthed pitcher. One-half of this
amount for two people.