I am pleased as Punch with my new purchase, which is fairly the height of extravagance..a single-use electric kitchen appliance. Not only is it uni-purpose, but it is so adorable that I feel compelled to find some way to leave it out, permanently displayed, though of course, there is absolutely no room to do so. Frivolity is my middle name these days. I happened upon this little darling while browsing among the delightful restored vintage toasters at Toaster Central.
I often visit these excellent toasters, and have felt for some time that I should really buy one. After all, I am so fond of toast that I named my blog in its honor. I have tried to choose a toaster from the many, as a sort of mascot ...I thought a picture of my chosen toaster would be nice as a permanent fixture here... maybe in the upper left hand corner of the front page? My problem with this is two-fold (it's really unifold, I guess, as on second thought the 2 problems are the pretty much same)- namely, 1) I can't decide, because there are so many great toasters and 2) the ones I want the most are really too expensive for me.
Recently, while checking out the toasters, after a bit of inconclusive internet waffle iron shopping, I found I had an easier time settling on a reasonably affordable vintage waffle iron of great beauty, in mint condition. (Julie praised the vintage waffle-makers in a comment on the Wednesday Chef- it hadn't occurred to me to check them out before.) Is it not the cutest thing? It is a Dominion brand iron from the fifties or early sixties, with a deco-y look and a perfect mirror chrome finish. The latter, sadly, is probably destined to be ruined in use. The shape of the bakelite handles (note the tilt) earned this model the nickname of "the penguin".
This purchase does not solve my toaster problem, but makes me very happy-except for the time I continue to spend sighing over the restored toasters, of course. (If only everyone had only problems of this sort.) The waffle iron came with instructions for curing the plates before using, and a myriad of recipes- many of the sort that the original manufacturers furnished with a purchase. After reading of Luisa's problems
with the acclaimed Marion Cunningham recipe, I am conflicted about which to try first.
Russ Parsons, of the LA Times, par-bakes his waffles and finishes them off in the oven, for crispness. His article has the Cunningham yeast-raised waffle recipe, and one for cake-like waffles, made with sour cream.
From Toaster Central comes this recipe, from a Toastmaster manual of the 50s--cut by one egg:
1 3/4 Cups flour 2 egg yolks, beaten
2 tsp. baking powder 1/3 Cup oil
3 tsp. sugar 1 1/2 Cups milk
1/2 tsp. salt 2 egg whites, stiffened
Combine the dry ingredients. Stir in the milk, egg yolks, and oil. Gently fold in the stiffened whites. Pour approx. 2/3 cup batter onto the oiled and pre-heated grid. Close and bake.
I am tempted to try it, possibly adding the third egg back in, as it is of the approximate vintage of my waffle-iron. Dunno. As you can see, digression is really still my middle name. I guess I have two middle names. And one day, there will be a toaster.
The black and white photo is taken from the Toaster Central website. I took some on my own, but had trouble managing the reflections off the polished chrome, and the details didn't show up properly. So.