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UNIVERSAL ELECTRIC WAFFLE MAKER ••••TT Recipes •TTTTT M A D E BY LANDERS, FRARY & CLARK NEW BRITAIN, C O N N . No. 398—25M-5-18-38 PRINTED .N U.S.A. DIRECTIONS FOR USING UNIVERSAL WAFFLE MAKERS Important — DON'T use this appliance on any voltage other than that stamped on the name plate, also DON'T immerse in water or allow water to enter the heating element when cleaning. Before using "THE FIRST TIME ONLY" take salad oil# melted lard or any other good unsalted fat and with a small pastry brush, paint both grids, use "NO" oil or grease thereafter. Connect to the nearest outlet, close Waffle Maker and preheat. Instructions for Waffle Makers Equipped WITH Heat Indicators UNIVERSAL Waffle Makers equipped with a Flat Strip Heat Indicator reach the proper baking temperature when the heating indicator is so extended that the word "HOT" becomes fully exposed. UNIVERSAL Waffle Makers equipped with Circular Heat Indicator and located at the upper grid, reach the proper baking temperature when the heating indicator is so extended that a groove in this heating indicator rod is fully exposed. Pour batter quickly into Waffle Maker just as soon as the Heat Indicator shows that Waffle Maker is sufficiently heated. Instructions for Waffle Makers WITHOUT Heat Indicators NOTE—Waffle Makers without heat indicators should be carefully timed for preheating with any suitable time piece. The oblong type should be preheated for 7 minutes. The round type should be preheated for 10 minutes. Pour batter quickly into Waffle Maker just as soon as the Heat Indicator shows that Waffle Maker is sufficiently heated. Instructions for Waffle Makers Equipped with Adjustable Automatic Heat Indicators UNIVERSAL Waffle Makers equipped with Adjustable Automatic Heat Indicators automatically regulate and maintain the heat by a simple and accurate adjustable thermostatic control. Adjust timing lever (located at front beneath lower grid) to "Light," "Medium" or "Dark" depending on how brown you wish the waffles. We suggest starting with "Medium." A soft signal light glows while grids are preheating. When proper baking temperature is reached it signals the fact by going out. After batter is poured it shines steadily while waffle is baking and goes out when waffle is perfectly done. Adjustable Automatic Models operate on AC only. Just as soon as the waffle maker has been preheated, quickly pour in enough batter to fill the bottom grid and close the waffle maker. Bake until the steaming practically stops (baking time averages between 3-4 minutes). If a lighter brown waffle is desired, the baking time should be increased slightly. After the waffle is baked, lift cover and remove immediately. DO NOT open the grids until waffle is baked or the waffle will separate. DO NOT wait to serve the waffle, but immediately pour in more batter, close the waffle maker and continue baking, then serve the hot waffle which has just been baked. Continue in this way. SUGGESTIONS If waffle sticks to the grids the appliance has not been preheated long enough. If waffles bake unevenly the waffle maker is too hot. If waffles do not brown evenly, on top only, use more batter. To obtain the best results with the waffle iron, we suggest that the batter when poured into the lower grid should be evenly distributed over the surface and that the top grid should not be closed down over the batter until a few seconds have elapsed after the batter has been placed into the lower grid. TO CLEAN THE MAKER — Take a soft cloth and wipe inside edge of the top and bottom grids and with a wet cloth remove any spilled batter from exterior. Do not put maker in water. If a waffle has stuck, use wire brush to remove it; these brushes may be purchased at little cost. Leave waffle maker open until cold after using. NEVER wash grids—use brush to remove crumbs. Follow directions and waffles will not burn or stick. A WORD OF EXPLANATION In the making and baking of waffles there are two essential things to be considered—the thickness of the batter and the heat of the maker. All flour is sifted once before measuring and then once more with the dry ingredients. All measurements are level, that is, cups and spoons are measured level. A standard 8 oz. measuring cup and standard measuring spoons are always used. If you are using an all-purpose flour use 1V2 cups of milk. If bread flour is used, 2 cups of milk is necessary. When cake flour is used, only 1V4 cups of milk are required. If there is a question in your mind a s to the kind of flour, take up a handful and hold it tightly. If it is good cake or pastry flour it will retain the impression of the hand. If good bread flour it will fall apart when the hcnd is opened. The perfect waffle should be well browned and crisp on the outside, and well baked through. It will never be soggy or tough if these directions are followed. GUARANTEE All Electric Appliances of our manufacture when used on the proper voltage and in accordance with directions, will sjive a LIFETIME OF SATISFACTORY SERVICE and are unconditionally guaranteed to perform the task for which they are intended. Any Appliance developing a manufacturing defect, electrical or mechanical, within one year from date of purchase, if sent to this Company, or any UNIVERSAL Service Station, will be repaired or replaced without charge. LANDERS, FRARY & CLARK New Britain, Conn. BASIC RECIPE FOR WAFFLES 2 3 1 2 1 lA 6 1. 2. 3. 4. 5. 6. 7. 8. 9. cups light pastry or cake flour teaspoons baking powder teaspoon salt eggs cups milk tablespoons melted butter or other shortening Sift dry ingredients. Separate whites from yolks of the eggs. Beat egg whites until stiff. Beat yolks in mixing bowl. Add the milk and beat until blended. Add the sifted dry ingredients—beat until smooth. Add melted shortening and beat until blended. Fold in stiffly beaten egg whites. Put 4 to 6 tablespoons of batter into waffle maker. Quickly close the maker. Bake until it stops steaming. This recipe makes five waffles. BUCKWHEAT WAFFLES IV2 V2 3 1 1 2 2 4 cups buckwheat cup bread flour teaspoons baking powder teaspoon salt tablespoon sugar eggs cups milk tablespoons butter Sift together dry ingredients and mix and bake as usual. Makes six waffles. WHOLEWHEAT WAFFLES Follow above recipe; using wholewheat flour, add V2 cup seeded raisins. Disconnect current occasionally if maker gets too hot. COCOANUT WAFFLES Use basic recipe. Add one-half cup of shredded cocoanut. Bake as usual. prepared CINNAMON WAFFLES Follow basic recipe, adding one teaspoon of ground cinnamon. Bake the usual way. Delicious served with maple syrup. GOLDEN CORN WAFFLES Use basic recipe, adding one-half cup of canned corn or three-quarters of a cup of cooked com cut from the cob. Canned salmon or any cold fish may be used in the same way. DEVILED HAM WAFFLES Use basic recipe. Put cold ham through UNIVERSAL Food Chopper until you have one-half cup. Add to this bne-half teaspoon prepared mustard. Stir this into batter and bake a s usual. NOTE: Any of the sandwich ham put up in three-ounce cans will do equally a s well a s the fresh. CHEESE WAFFLES Use basic waffle mixture; add one-half cup of grated cheese. Bake a s usual. Excellent for luncheon with a pineapple salad. WAFFLES WITH BACON J s e basic waffle mixture. Cut one slice of bacon in four pieces. Place one piece on each section of lower grid;, pour in batter a s usual and bake. PECAN NUT WAFFLES 2 3 1 lA 1V2 2 6 3 1 cups bread flour teaspoons baking powder teaspoon salt cup sugar cups milk eggs tablespoons melted shortening tablespoons chopped nut meats teaspoon vanilla extract. Mix and bake a s usual. Serve as a dessert with whipped cream. Makes six waffles. PEANUT WAFFLES Use basic recipe; add two tablespoons of sugar with dry ingredients. Fold in one-half cup of chopped freshly roasted peanuts. SOUR MILK OR BUTTERMILK WAFFLES 2 1 1 1 2 2 4 cups bread flour teaspoon baking powder teaspoon salt teaspoon baking soda eggs cups thick sour milk tablespoons melted butter Mix a s usual, only stir the soda into the sour milk, before adding to mixture. Bake. Makes six waffles. SOUR CREAM WAFFLES Follow the recipe for Sour Milk Waffles, only use 1 cup sour cream and 1 cup sour milk and leave out the shortening. BRAN WAFFLES 1 3 1 1 1 lh 2 6 cup bread flour teaspoons baking powder teaspoon salt cup bran cups milk eggs tablespoons melted shortening Sift dry ingredients. Mix and bake a s usual. Makes five waffles. MRS. HYATT SMITH'S WAFFLES 13A cups cake flour 4 level teaspoonfuls Larkin Phosphate baking powder 1 heaping teaspoonful sugar lA teaspoon salt (Sift together 3 times) 1 Va cup sweet milk Yolks of two eggs well beaten 4 tablespoonfuls melted butter Add beaten whites of two eggs last OTHER SUGGESTIONS Use the regular or basic recipe for a n y of these mixtures: Clams: Use two cans (five-ounce) to full recipe which makes six waffles. Pick over the clams to remove shell, and if they are large chop them up. Add a little pepper or paprika with them to the waffle batter before baking. If fresh clams are used allow one pint of clams to two cups of flour. Lobster: Pick the lobster apart and add to the batter. If it is canned use the liquid and leave out some of the milk. O T H E R S U G G E S T I O N S (Cont.) Crab: Prepare in exactly the same way as you would lobster. Chicken, Beef or Ham: Put any of these meats through UNIVERSAL Food Chopper. Always use a little pepper or paprika with the mixture. A cream sauce may be served with any of these waffles or chili sauce. Sweet pickles or a relish are always passed with them. LAYER CAKE 1/2 1 3 V2 2 3 1/2 1/2 cup shortening cup sugar eggs cup milk cups cake flour teaspoons baking powder teaspoon salt (if unsalted fat is used) teaspoon extract These quantities make six layers. Have shortening room temperature. Put in mixing bowl with sugar and one egg. Stir until thoroughly mixed. Add another egg. Beat until light. Then the third egg. Beat again. Add milk, flour and extract. Stir until mixed, then beat until smooth. Bake as usual. Put together with chocolate filling. MAPLE NUT LAYER CAKE Use Layer Cake recipe. Substitute brown sugar for white and add V2 cup of chopped walnuts, pecans or peanuts to batter. Put together with whipped cream. NOTE: Sometimes it is necessary to disconnect maker for a few seconds when baking the above two cakes. SHORT CAKE 1 egg 1 teaspoon salt cup milk 2 tablespoons sugar 2 cups bread flour 4 tablespoons melted butter 4 teaspoons baking powdei Beat egg, add milk and blend. Stir in flour that h a s been sifted with the baking powder, salt and sugar. Add melted butter. Bake in a preheated waffle maker until crisp and brown. SHORT CAKE SUPREME 1 quart berries V2 pint whipping cream Vi lb. marshmallows 1 cup sugar Hull, wash and mash berries, add sugar and the marshmallows cut in small pieces. Stand aside for two hours. When ready to serve fold in the whipped cream, and serve on waffles or short cake. GRANDMA'S GINGER CAKE V2 2/$ 2 Vz cup butter cup brown sugar eggs cup molasses cup sour milk Sift together: 2 cups bread flour 1 teaspoon baking powder 3 A teaspoon soda 3 A teaspoon ground ginger 1 teaspoon cinnamon Mix together in order given. Preheat maker 7 minutes. Put together with butter filling or whipped cream. Makes six layers. Disconnect occasionally. ENGLISH TEA CAKES 2 cups bread flour 3 teaspoons baking powder 1 teaspoon salt V2 cup shortening V2 cup cup V2 cup 1 egg 3A sugar milk raisins beaten light Sift dry ingredients into mixing bowl; rub in shortening with fingers; add sugar and mix thoroughly. Add egg and milk, then raisins. Mix with UNIVERSAL Spatula. Bake in waffle maker a s usual. Disconnect half the time. Suggestion: Use Brown sugar occasionally instead of white. For richer mixture add V2 cup chopped nut meats. RAISIN BRAN MUFFINS 1 V2 2 1 V2 cup bread flour 1 egg teaspoon salt 3 tablespoons molasses teaspoons baking powder 3 tablespoons fat cup bran V2 cup milk cup dates, raisins or prunes Mix and sift together flour, baking powder and salt. Add bran, dates cut in strips, unbeaten egg, molasses, melted fat and milk. Mix thoroughly and quickly. These quantities make two full layers or eight muffins. BUTTERSCOTCH SAUCE VA cup heavy cream 4 tablespoons butter % cup corn syrup 1 lA cups brown sugar Put above ingredients into saucepan, bring to the boiling point and boil 20 minutes. CORN PONE 1 cup cornmeal 1 cup bread flour cup sugar 1 teaspoon salt 4 teaspoons baking powder Sift these together. To the above add: 1 egg beaten until frothy 1 cup milk 4 tablespoons melted butter lA Bake a s you would waffles. Serve hot or cold with butter. Especially good served with fried ham. Makes four layers. OMELET 4 eggs 1 teaspoon salt Few grains of pepper 2 tablespoons flour 2 tablespoons milk 2 tablespoons melted butter Put egg yolks, flour, salt and pepper into bowl, beat until light, add milk and the stiffly beaten whites. Bake at once. Do not have the maker too hot a s egg mixtures scorch quickly. Remove from iron and spread with jelly. Makes 4 waffles. JAM TARTS Make pie crust a s usual. Cut into rounds with biscuit cutter. Bake 4 rounds at one time. Spread lightly with jam. BREAKFAST SUGGESTIONS ORANGE OR TOMATO JUICE CORN WAFFLES MAPLE SYRUP COFFEE CORN WAFFLES To Basic Waffle Recipe add 1 cup cooked corn kernels 3 tablespoons sugar Bake 3-3 Vi minutes in preheated waffle iron. GRAPEFRUIT WHOLE WHEAT WAFFLES SYRUP SAUSAGES COFFEE RASPBERRIES SUGAR CREAM WAFFLES POACHED EGGS CRISP BACON COFFEE LUNCHEON SUGGESTIONS CREAMED ASPARAGUS WAFFLES BACON GRAPEFRUIT SALAD Arrange several asparagus tips on a hot crisp waffle section, cover with rich white sauce and place bacon on top. L U N C H E O N S U G G E S T I O N S (Cont.) LOBSTER A LA NEWBURG WAFFLES COFFEE FRUIT SALAD LOBSTER A LA NEWBURG 2 tablespoons butter 2 cups chopped lobster meat lA cup sherry 2 teaspoons lemon juice Vi teaspoon salt Dash cayenne pepper 1 cup coffee cream 4 egg yolks Paprika Melt the butter, add the lobster, sherry, lemon juice, salt and cayenne pepper. Cover and cook on low heat 5 to 8 minutes. Add cream and beaten egg yolks that have been mixed together, stir until thick and creamy. Do not allow mixture to boil or it will curdle. Sprinkle paprika on top of mixture. Serve immediately on hot crisp waffles. WAFFLES FRIED CHICKEN CREAM GRAVY PINEAPPLE SALAD COFFEE SUPPER SUGGESTIONS HAM WAFFLES TOMATOES Grill the slices of ham and tomatoes. Serve on sections of hot waffles that have been buttered. WAFFLES GRILLED CHEESE BACON Place a slice of cheese on each section of waffle with bacon on top. Place under broiler until bacon is cooked and cheese melted. SUPPER SUGGESTIONS (Cont) TOMATO WAFFLES SCRAMBLED EGGS CRISP BACON COFFEE TOMATO WAFFLES Substitute tomato juice for milk and melted bacon drippings for melted shortening in Basic Waffle Recipe. TEA SUGGESTIONS DATE TORTE SANDWICHES LEMONADE OR HOT TEA Spread cream cheese between sections of Date Torte. Cut in small triangles. DATE TORTE 7 oz. dates chopped 1 cup boiling water 1 teaspoon soda 2 eggs 1 cup sugar V\ cup melted butter 1 teaspoon vanilla 1V2 cups cake flour 1 teaspoon baking powder lA teaspoon salt 1 cup chopped nuts Pour boiling water over chopped dates, add soda and stir until blended. Cool. Beat eggs, add sugar and beat until light. Add melted butter and vanilla, beat. Stir in flour that h a s been sifted with baking powder and salt. Add date mixture and nuts. Bake 2Vz to 3 minutes in a medium hot waffle iron. CINNAMON TOAST HOT TEA Toast left over waffles — spread softened butter over hot toasted waffle. Sprinkle sugar and cinnamon on top. Cut each waffle section in 3 small triangles. DESSERTS CHOCOLATE WAFFLES A LA MODE CHOCOLATE WAFFLES 1 teaspoon vanilla V2 teaspoon baking powder 114 cups cake flour 1 teaspoon salt 1 2 V2 2 cup sugar eggs cup butter ounces bitter chocolate Melt chocolate and butter together. Beat eggs slightly, add sugar and salt. Gradually add chocolate mixture, beat until light chocolate color, stir in the flour that has been sifted with the baking powder. Add vanilla. Drop a tablespoonful on each section of waffle iron. Bake 2V2 to 3 minutes. Remove each section with a wide spatula. Cool. Serve ice cream on a section of cold crisp chocolate waffle. STRAWBERRY SHORTCAKE Butter hot shortcake waffle sections. Cover with crushed sweetened strawberries. Place another buttered waffle section on top, arranging whole sweetened berries on second section. Serve with whipped cream. GINGERCAKE WAFFLES WHIPPED CREAM LAYER CAKE WITH CHOCOLATE FILLING