Life was flying high in 1928. No crash of ’29. No Great Depression. The years of drought, heat, dust storms and poverty hadn’t hit America yet. And, in 1928 Edison Electric Appliance Co. published a small cook booklet of 52 Hotpoint Recipes.
Featuring new and different ways to use the popular Hotpoint Waffle Iron, the pint sized booklet proclaimed ‘A Different Delight for Each Sunday Night’.
“This booklet of 52 Tested Recipes each to be made on a Hotpoint Waffle Iron is the culmination of our experimental work in preparing other than waffles on the Electric Waffle Iron. We are endeavoring to give to Home-makers menu suggestions and recipes – not only for crisp brown waffles but delicious cookies, sandwiches, cake, doughnuts, fritters and desserts – using the waffle iron as a table cooking device three times a day – and for those in-between-time refreshments.”
Extoling the virtues of the Hotpoint Calrod, the heating element in the waffle irons and other electrical appliances, the book also gave general instructions, had four pages of menu suggestions, and of course, the 52 recipes. All for the price of 10 cents.
The suggested menu for a Bridge Luncheon (do women even play bridge anymore?) was Chicken Delight, Fruit Salad and Sponge Cake with Chocolate Sauce.
Other suggestions, all in the cookbook, and easy to make on your Hotpoint Waffle Iron, were Dream Sandwiches, Cheese Sandwiches, Cinnamon Bread, Muffins, N.E.L.A. Cake, Ice Cream Sandwiches or Cheese Biscuits.
Recipe No. 34 – Chicken Delight
Chop cold cooked chicken. Moisten with mayonnaise or gravy. Slice bread, trim crusts and spread sandwiches with mixture. Dip into melted butter.
Preheat waffle iron 8 minutes. Put sandwich between molds and brown.
All the other suggested recipes were included in this little powerhouse – except for the Fruit Salad and Ice Cream Sandwiches. And believe me, I went looking for those Ice Cream Sandwiches. I wanted to see how they were going to cook those on this versatile little waffle iron.
There weren’t any pumpkin recipes in here, to help in the festivities of the National Season of Pumpkin Products. There were Spice Waffles, but nothing pumpkin related.
So, to bring you the pumpkin recipe that I promised you last week, we’ll skip ahead to the future and get a contemporary recipe to help you celebrate.
1 cup all-purpose flour
1/4 cup yellow cornmeal, finely ground
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
Pinch ground nutmeg
Pinch of ground cloves
2 large eggs
2 Tbsp brown sugar (packed)
1 1/4 cup buttermilk
1/2 cup fresh or canned pumpkin purée
4 Tbsp butter, melted (plus a little more for brushing the waffle iron)
Applesauce or apple butter for serving
1 Preheat your waffle iron.
2 In a medium bowl, vigorously whisk together the flour, cornmeal, baking powder,baking soda, salt, and spices.
3 In a larger bowl, whisk together the eggs and brown sugar until there are no more brown sugar clumps. Add the buttermilk, pumpkin purée, melted butter and whisk until smooth.
4 Add the dry ingredients to the wet ingredients and whisk until smooth.
5 Brush a little melted butter over the wells of the hot waffle maker (to make it easier to remove the waffles.) When your waffle maker is hot, working in batches, ladle the batter onto the center of the waffle iron wells, not all the way to the edge, and slowly lower the top lid of the waffle iron. Cook until your waffle iron indicates that the waffles are ready, or until steam stops coming out of the sides of the waffle iron, about 4 to 5 minutes. Open the waffle iron and carefully lift the edge of a waffle with a fork to remove the waffles from the waffle iron.
Serve with warmed maple syrup and a side of apple sauce or apple butter.
Regardless of whether you go the 1928 route, or the more modern version, enjoy your waffles however they’re served.
Do you have any stories about ‘the good ole days’ that you’d like to share? Contact Trisha Faye at firstname.lastname@example.org