INGREDIENTS

INSTRUCTIONS

Waffles are as American as apple pie, and like apple pie are an
import. The word "waffle" and probably the food, comes to us from the
Dutch "wafel", but the French eat them too, calling them "gaufre"  from
the Old French "wafla".  Whatever their provenance, waffles have  been
eaten by Americans since Pilgrim times.  Europeans eat their waffles as
a sweet course, topping them with  powdered sugar, whipped cream, or
honey or stuffing them with icing.  Americans have occasionally served
waffles for dessert - perhaps a  chocolate waffle with ice cream - but
in general we eat them for  breakfast with all-American maple syrup.
At least NOW we do, if we  eat waffles at all.  But in the Thirties,
and before that, Americans ate waffles with  virtually anything that
could be spooned or poured over their bumpy,  golden tops. And we ate
them for breakfast, for luncheon, and for  supper. If we served them to
guests at a Sunday Night Supper, it  became a waffle supper, "sure to
be a party guests remember,"  according to the General Foods cookbook
"All About Home Baking"  (1933).  And we made waffles with just about
everything:  Cheese waffles;  cornmeal waffles; coconut, pineapple, and
chocolate waffles;  gingerbread waffles; banana waffles; cheese and
tomato, date, and  peanut butter waffles; apple waffles; oatmeal
waffles; and prune,  bran, apricot, and even pea pulp waffles (which
Pictorial Review  featured as one of their best recipes for 1927.)
Sylvia Lovegren, "Fashionable Food: Seven Decades of Food Fads" 1995,
MacMillan, NY.  ISBN 0-02-575707-9 Posted to MM-Recipes Digest V4  #059
by Bill Dwinell <bdwinell@gate.net> on Feb 26, 1997.

A Message from our Provider:

“JOY – Jesus first, Others next, You last forever!”