Waffles and griddle cakes are thin batter which should be mixed until smooth, but no longer. Finer-textured products are obtained if melted shortening is cooled somewhat before adding, and if egg whites are beaten separately and folded in last. Waffle irons shouldn't be greased, and pancake griddles require no greasing, providing the batter contains some shortening and griddle is right temperature. The iron is hot enough when two or three drops of cold water dance merrily on the surface. Griddle cakes should be turned carefully, only once, to avoid loss of lightness.

FLUFFY WAFFLES:

2 well-beaten egg yolks
1 1/2 c. milk
2 c. flour
1/4 tsp. salt
3 tsp. baking powder
6 tbsp. melted shortening
2 stiff-beaten egg whites

Mix egg yolks and milk; add flour, sifted with salt and baking powder, then slightly cooled shortening. Beat smooth; fold in egg whites. Bake on ungreased waffle iron. Makes 4 to 6 waffles.

CHOCOLATE NUT WAFFLES:

Add two 1 oz. squares unsweetened chocolate, melted, to Fluffy Waffles. Add 1/2 cup chopped nut meats and 1 teaspoon vanilla extract before folding in egg whites.

BEST WAFFLES:

3 beaten egg yolks
1 c. buttermilk
2 c. cake flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tbsp. sugar
1/2 c. melted shortening
2 stiff-beaten egg whites

Combine egg yolks and buttermilk; add flour, sifted with salt, baking powder, soda, and sugar. Add slightly cooled shortening; beat smooth; fold in egg whites. Bake on ungreased waffle iron. Makes 4 to 6 waffles.

WHOLE-WHEAT WAFFLES:

2 c. whole-wheat flour
1/2 tsp. salt
3 tsp. baking powder
2 tsp. sugar
1 c. evaporated milk
3/4 c. water
2 beaten egg yolks
1/3 c. melted shortening
2 stiff-beaten egg whites

Sift flour with salt, baking powder and sugar; add milk, water and egg yolks, then slightly cooled shortening. Beat smooth; fold in egg whites. Bake on ungreased waffle iron. Makes 4 to 6 waffles.

FRENCH WAFFLES:

1/2 cake compressed yeast
1/4 c. scalded milk, cooled to lukewarm
1/2 c. butter
1/2 c. sugar
3 beaten egg yolks
1 1/2 c. flour
1/8 tsp. salt
3/4 c. milk
1/2 tsp. grated lemon rind
2 tsp. brandy flavoring
3 stiff-beaten egg whites

Soften crumbled yeast in 1/4 cup milk. Cream butter and sugar; add egg yolks; beat well. Sift flour with salt; add alternately with milk. Add yeast mixture, lemon rind and flavoring; mix well. Fold in eggs whites. Let rise 3 hours in a warm place (82 degrees). Bake on ungreased waffle iron. Makes 6 or 7 waffles.