This recipe was given by John F. Kennedy for Kings in the Kitchen, by Gertrude Booth, 1961. This typical 1950s recipe is nearly identical to the way Daisy Mason Carlton Tirey made her waffles between 1910 and 1960.

10 min. preparation, 10 min. cooking, for 4 (makes 8 waffles) (requires a waffle iron).

8 tbsp butter (1 stick)

1 tbsp sugar

1 tsp salt

2 egg yolks

1 scant cup milk or buttermilk

1 heaping cup sifted flour

2 stiffly beaten egg whites

4 tsp baking powder

1 tbsp sugar and cinnamon mixture (optional)

1. cream sugar and butter, then add egg yolks and beat

2. add salt, then alternately add flour and milk while stirring (Lynn Carlton added sugar and cinnamon as well)

3. fold in egg whites and baking powder

4. spray a very light coating of oil on both top and bottom of waffle iron and bake about 2 min. each

HINT: An aerosol spray cooking oil works great.

HINT: The first waffle is nearly always ruined and will often require the use of a fork to remove from the iron. Subsequent waffles will be more perfect and easier to remove.

HINT: Serve with butter and syrup, a variety of jams, honey, fruit, etc. Adding fruit and whipped cream makes a Belgian waffle. Kids often like chocolate chips, coconut, etc.

This page was updated on 3-26-98. If you have queries or comments, email rcarlton@arkansas.net