Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

I lb. sugar, % lb. butter, % lb. almond paste, I pinch ammonia, 8 eggs, 2 lbs, flour, vanilla flavor. Rub the almond paste smooth with one egg, and mix same as the other Jumbles. 340— VANILLA WAFERS. I lb. 2 oz. butter, 8 eggs, i lb. flour, vanilla flavor I lb. XXXX powdered sugar. Make and dress same as Jumbles. Bake on very straight smooth pans lightly greased, and take off the pans while warm. 341— ROLLED WAFERS. ICE CREAM WAFERS. }i lb. sugar ^ lb. flour 12 whites of eggs vanilla flavor, a little cream or milk. Beat the whites firm, add the sugar and flavor and mix well, then add the flour and some milk to make a soft batter. This mixture can be flavored rose and colored pink; or cinnamon added to the vanilla, etc. Take smooth pans, well cleaned, and make hot in the oven; rub over with white wax and let cool. (Drained butter may be used also, but it is preferable to use wax.) Lay out the wafers and spread with the back of a spoon in round or oval shape, or about three inches in diameter; then put one pan at a time in a good oven of about 400 degrees Fahrenheit, and let color nicely. Draw the pan to the front of the oven, where you can reach the wafers, and with the palette knife take them up, one after the other, and roll on a stick. This has to be done as quick as possible, or the wafers will become too crisp and break in rolling. To make Cornets, the wafers are rolled on a pointed stick. Another way to dress the wafers on the pans, is to use a piece of cardboard cut like a stencil in the shape of a water. The stencil is put on the pan, then put a little of the prepared paste in the hole and smooth it with the palette knife to an even thickness; this gives a uniform size to the wafer. By means of the stencil the wafers are made for cases, cornucopias and leaves, which are used for decorating show pieces. Wafers will keep for a long time in dry air-tight boxes, and can be made in all flavors. 342— ALMOND WAFERS. SHU-SHUS. 4 oz. almond paste yi lb. sugar 4 ozs. flour vanilla flavor 3 whites of eggs. Rub the paste smooth with the whites, add sugar, flavor and flour; thin with a little milk or cream. For Shu-Shus add a little ground cinnamon and ginger. Bake same as No. 341 and bend over a broom handle. 343— BUTTER WAFERS. % lb. sugar lo oz. butter 2 yolks 3 whole eggs 10 ozs. flour a little rosewater. Mix and spread on the pans; sprinkle with chopped almonds; bake and bend on sticks. 344— SWEDISH CROQUANT WAFERS. Three eggs, the weight of the eggs in the shell of powdered sugar, the same weight of flour, vanilla flavor. Mix sugar, eggs and flour together; add a little milk or egg white to thin up, spread very thin on the pans, sprinkle thickly with shredded cocoanut, and bake in a brisk heat. Roll like the other wafers of the foregoing receipts. 345— CHOCOLATE WAFERS. 8 ozs. sugar 4 ozs. cocoa 7 ozs. flour 4 eggs vanilla flavor a little cream. Dissolve the cocoa, rub with sugar and eggs, add flavor and flour, and thin up with cream to make a smooth batter Bake like the other wafers in the foregoing receipts. Roll into cornets; fill with whipped cream. 346— CHOCOLATE WAFERS. BAKED ON WAFER PAPER. 12 ozs, unpeeled almonds crushed fine, i lb. sugar, I oz cinnamon, 8 ozs. chocolate, 6 whites of eggs. Beat the whites and mix with the sugar into a meringue; add the melted chocolate, almond and cinnamon. Spread the paste on wafer paper and cut in strips two and one- half inches long and two-thirds inch wide; put on pans and bake in medium heat. 347— ALMOND WAFERS. WALNUT WAFERS. Make the same mixture as No. 346; use blanched almonds and leave out chocolate and cinnamon; flavor vanilla. For WALNUT or FILBERT WAFERS use half almonds and half nuts; or half almond paste and half nuts, and cut and bake in the same manner.