kind of ripe well-flavom-ed fruit. Put it intO'
an earthen jar, cover closely, and set it in a
pan of boiling water. Keep the water boiUng-
quickly round it tiU the juice flows freely from
the fruit. Strain it through a jelly-bag, and
with each pint of filtered juice mix a pound of
powdered white sugar and the white of an egg✪ Wafers, Fruit, for Dessert.
Beat the mixture till it forms a stiff paste.
Spread it in a thin layer upon buttered paper,
and bake in a gentle oven till it is di-y enough
to leave the paper. Turn it upside down, and
put it again in the oven until it is perfectly
dry. Stamp it in shapes, and place these
between sheets of white paper in layers in a
tin box.
Wafers, Geneva. — Beat three ounces of
fresh butter to cream. Add two heaped table-
spoonfuls of jiowdered sugar, two well-whisked
eggs, and, very gradually, thi-ec ounces of dried
flour✪ Wafers, Geneva. Beat the batter till it is smooth. Butter
a baking-sheet, and drop on it at regular in-
tervals a tea-spoonful of the mixture. Bake
the wafers in a gentle oven. A\'Tien they are
set, but still quite soft, take them out, and turn
them to the shaj^e of horns. Put a little piece
of bread into the wide end to keep them in
shape, and let them remain in the oven till
crisp. When they are cold, take out the bread,
and just before serA-ing the wafers fill them
with jam and whipped cream. Sufficient for a
moderate-sized dish. Probable cost, Is. Time,
altogether, about twenty minutes.
Wafers, lee. — Mix together half a pound
of flour and lialf a j^ound of i:)Owdered sugar.
Add thr(M' wcll-lieaten eggs and a few drops of
essence of vanilla, and beat the mixture till it
is quite smooth. Melt half a pound of fresh
butter, work this into the batter, and boat
it again. Add very gradually a quart of milk.
Let the batter remain untouched for an hour,
and bake the wafers in the usual way.
Wafers with Jelly. — Beat a quarter of a
pound of fresh butter to cream. Add half a
pound of powdered sugar✪ Wafers, Ice, two eggs well beaten,
a quarter of a pint of milk, a table-spoonful
of brandy, a table-spoonful of orange-flower
water, half a nutmeg grated, half a tea- spoonful
of powdered cinnamon, a quarter of a tea-
spoonful of saleratus dissolved in a little hot
water, and as much flour as will make a very
thick smooth batter. Beat the mixture well.
Butter a large baking-sheet, and spread the
batter upon it in a layer not more than an
eighth of an inch thick. Bake in a moderately-
heated oven till it is set. Cut it in halves;
spread a little jelly upon one half, and lay the
other half upon it. When cold, cut it into
fingers with a sharp knife. Pile thesa in a
glass dish, and scrs^e. Time to bake the batter.
WAF
( 1099 )
WAL
about a quarter of an hour. Probable cost,
exclusive of the jelly, Is. 2d. Sufficient for a
good-sized dish.
Page 2235 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
kind of ripe well-flavom-ed fruit. Put it intO'
an earthen jar, cover closely, and set it in a
pan of boiling water. Keep the water boiUng-
quickly round it tiU the juice flows freely from
the fruit. Strain it through a jelly-bag, and
with each pint of filtered juice mix a pound of
powdered white sugar and the white of an egg.
Beat the mixture till it forms a stiff paste.
Spread it in a thin layer upon buttered paper,
and bake in a gentle oven till it is di-y enough
to leave the paper. Turn it upside down, and
put it again in the oven until it is perfectly
dry. Stamp it in shapes, and place these
between sheets of white paper in layers in a
tin box.
Wafers, Geneva. — Beat three ounces of
fresh butter to cream. Add two heaped table-
spoonfuls of jiowdered sugar, two well-whisked
eggs, and, very gradually, thi-ec ounces of dried
flour. Beat the batter till it is smooth. Butter
a baking-sheet, and drop on it at regular in-
tervals a tea-spoonful of the mixture. Bake
the wafers in a gentle oven. A\'Tien they are
set, but still quite soft, take them out, and turn
them to the shaj^e of horns. Put a little piece
of bread into the wide end to keep them in
shape, and let them remain in the oven till
crisp. When they are cold, take out the bread,
and just before serA-ing the wafers fill them
with jam and whipped cream. Sufficient for a
moderate-sized dish. Probable cost, Is. Time,
altogether, about twenty minutes.
Wafers, lee. — Mix together half a pound
of flour and lialf a j^ound of i:)Owdered sugar.
Add thr(M' wcll-lieaten eggs and a few drops of
essence of vanilla, and beat the mixture till it
is quite smooth. Melt half a pound of fresh
butter, work this into the batter, and boat
it again. Add very gradually a quart of milk.
Let the batter remain untouched for an hour,
and bake the wafers in the usual way.
Wafers with Jelly. — Beat a quarter of a
pound of fresh butter to cream. Add half a
pound of powdered sugar, two eggs well beaten,
a quarter of a pint of milk, a table-spoonful
of brandy, a table-spoonful of orange-flower
water, half a nutmeg grated, half a tea- spoonful
of powdered cinnamon, a quarter of a tea-
spoonful of saleratus dissolved in a little hot
water, and as much flour as will make a very
thick smooth batter. Beat the mixture well.
Butter a large baking-sheet, and spread the
batter upon it in a layer not more than an
eighth of an inch thick. Bake in a moderately-
heated oven till it is set. Cut it in halves;
spread a little jelly upon one half, and lay the
other half upon it. When cold, cut it into
fingers with a sharp knife. Pile thesa in a
glass dish, and scrs^e. Time to bake the batter.
WAF
( 1099 )
WAL
about a quarter of an hour. Probable cost,
exclusive of the jelly, Is. 2d. Sufficient for a
good-sized dish.