Cassell's dictionary of cookery

Wafer Biscuits. — Mix an ounce and a half of finely-sifted sugar with half a pound of flour, rub in a small slice of fresh butter, and work the mixture into a stiff paste with the well-whisked white of a fresh egg and a little cream. Cover the paste, and leave it in a cool place for a short time. Divide it into small portions of equal size, and roll these into rounds as thin as possible, and about two and a half inches in diameter. Bake on buttered tins in a brisk oven. Time to bake the wafers, three or four minutes. Wafer Biscuits (another way) . — Mix thoroughly two ounces of sifted sugar with two ounces of fine flour. Add a drop of oil of cinnamon and a drop of oil of cloves, or if preferred a little grated nutmeg, and the well-whisked whites of two eggs. Make the mixture into a thin liquid paste. Butter some tinned baking-sheets; put on these portions of the batter four inches apart, and the size of a walnut, and with the finger spread them into rounds the size of the top of a tumbler, and almost touching each other. Bake in a brisk oven till they are lightly browned. Take them up when soft, and either roll them upon a round piece of wood or turn them to the shape of buns. Serve with custards or ices. Time to bake the wafers, three or four minutes. Wafer Biscuits, Almond.— Blanch, peel, and pound till smooth four ounces of Jordan almonds. Mix with them two ounces of powdered and sifted sugar, and moisten the mixture with the white of an egg. Heat an untinned baking-sheet, and rub it over with pure white wax. Let it get cold, then place on it, four inches apart from each other, portions of the paste the size of a penny-piece. Flatten these with a knife till they almost touch one another and are about the size of the top of a tumbler. Blanch and chop two ounces of almonds, and mix them with an ounce of sugar and a tea-spoonful of white of egg. Sprinkle them on the surface of the wafers, and bake in a gentle oven. When sufficiently baked, roll them whilst warm round a piece of wood, and leave them till crisp. Wafer Cakes. — Wafer cakes are excellent tea-cakes, and they do not take long to make, although a little practice is required to make them successfully. Beat three eggs quite light; wash rather less than a quarter of a pound of butter, so as to extract the salt from it, and mix with it a quarter of a pound of sifted sugar; add to the mixture the beaten eggs, a tea-spoonful of rose-water, and enough sifted flour to make a thin batter. Stir with a wooden spoon till the batter is perfectly smooth and so light that it will break when it falls against the side of the vessel. Heat the waferirons ; not too hot, however, or the batter will bum. Grease the iron with butter tied in a linen rag, the rag being twice doubled ; fill the iron with the batter, and then close it. Place it on the fire so that both sides will heat at once ; if this cannot be done, turn the iron frequently. WAP ( 1098 ) WAP If properly managed the batter will be cooked in about two minutes. Wafer Paper, to put under Cakes