On Sundays, we usually make the breakfast that we don't have time for during the week. Darling hubby makes coffee in a vintage Sunbeam vacuum pot, and let me say it easily makes a fine cuppa. Occasionally, we poach eggs in a 1950s Sunbeam egg cooker - makes three at a time. And if we're having toast, it goes right into the vintage radiant control Sunbeam toaster, which magically lowers the toast in by itself and slowly raises it when toasting is completed. Now, really, we do have other brands of vintage appliances besides Sunbeam... honest. In fact the waffle iron you're about to see in use is a 1920s Universal by Landers, Frary & Clark.
This past Sunday, it was a toss-up... eggs in some form, or waffles. Since we'd been to the local diner and had eggs on Saturday, waffles won the day. So I chose my weapon... oops, I mean apron... and pulled out The Encyclopedic Cookbook (1950) and mixed the batter for Sunday Waffles.
My current batter bowl is a contemporary one, made of the modern version of "melmac" (and, no I don't mean the planet that ALF was from... why do I even remember that tidbit). I aspire to own a lovely jade-ite Fire King batter bowl someday. Meanwhile, this one serves the purpose.
Here's the waffle iron in action - pretty exciting, eh? See the bubbling batter... and a few minutes later - voila!
Just add sweet cream butter, real maple syrup, and a side of honey-cured bacon! Or, for something a little different, try making some Red Eye Gravy to put on your waffles ;)