You need not use Three Star Cognac, naturally, but neither must you use cheap brandy, which owes more of its fire to Hamburg than to the grape. (Tlie use of inferior material is a frequent cause of the failure of home-made preserves, liqueurs, Ac., be it observed by the way). For this preserve you can use cherries, strawberries, raspberries, melon, apricots, mulberries, plums, blackberries, &c., adding 150 ICES. them each in their season, if you choose, or you may restrict yourself to one kind of fruit. StrawbeiTies for instance, allowing a i^int of brandy and a gill of maraschino to every six pounds of fruit, and six pounds of sugar, make a most delicious compound, whilst mulberries treated thus are equally excellent and even more uncommon. Pineapple preserved in rum, with a dash of vanilla, or apricots also in rum, with a little noyeau again, are delicious. This compote must be kept for a month at least, before use. Wafers. — It is easiest, and possibly in towns, •cheaper to buy these, but they are not difficult to make at home, if you have the necessary wafer iron (Messrs. Jones Bros., Dov.m Street, Piccadilly, would supply these), or tongs, as they are often ■called. Prepare a nice batter with 12oz. of fine, ■dried, and sifted flour, the yolks of four and the whites of six eggs, two tablespoonfuls of finely sifted sugar, two tablespoonfuls of cream, and four table- fipoonfuls of rose wat✪ Waferser (or any like amount of flavouring to taste) ; mix together the flour and sugar in a basin, then add the egg yolks, and the <;ream and rosewater previously hghtly beaten to- gether, and prepare a batter (of the consistency of fritter batter) which will “ drape ” or cling to the spoon on lifting the latter. When you are ready to use it, stir in lightly and quickly the stiffly whipj^ed ■egg whites. See that your wafer tongs are perfectly •clean and free from rust, brush them over well with sweet oil, and pour in just enough of the batter to coat the iron thinly, then close the iron, and cook ODDS AND ENDS. 151 over charcoal or gas. Mind they do not catch ! As soon as they are cooked roll them round a wafer stick, and set them on end to dry. If you wish them to be pink, add a drop or two of carmine to the batter. Of coui-se, their shape will vary according to the wafer irons you buy, while- their flavour can be varied to suit your taste. Wafers a 4’Allemande. — Blanch a pound of sweet almonds, and slice them very thinly, then put them in a basin with 12oz. of caster sugar, and two- good pinches of crisped orangeflowers, and mix it all to a paste with white of egg✪ Wafers à l'Allemande. Cover clean baking sheets with wafer paper spread with white wax and a little sweet or almond oil, then spread the mixture as thinly as possible over this, strew it with chopped almonds or pistachios, and put the sheets in a. rather hot oven ; when they are nearly done lift them out, quickly cut them into squares, replace them in the oven for a minute, and then roU the squares round a stick as before. As soon as they are cold lay them on a sieve and keep them covered. Very thin nougat can also be used in this way. Eeep aU these wafers in air-tight tins. INDEX. Almond milk, 54. Aspic, mayonnaise, 124. Tomato, 124. Bavarois, 76. Bombe, 3, 56, 59. Cases, Chantilly, 114. Nougat, 112. Caramel, 140. Charlottes Clacks — To make, 2, 5, 111. Colouring, 58. Compote, Apricot, 71.

AI-modernized reading of the original text

You need not use Three Star Cognac, naturally, but neither must you use cheap brandy, which owes more of its fire to Hamburg than to the grape. (Tlie use of inferior material is a frequent cause of the failure of home-made preserves, liqueurs, Ac., be it observed by the way). For this preserve you can use cherries, strawberries, raspberries, melon, apricots, mulberries, plums, blackberries, &c., adding them each in their season, if you choose, or you may restrict yourself to one kind of fruit. Strawberries for instance, allowing a pint of brandy and a gill of maraschino to every six pounds of fruit, and six pounds of sugar, make a most delicious compound, whilst mulberries treated thus are equally excellent and even more uncommon. Pineapple preserved in rum, with a dash of vanilla, or apricots also in rum, with a little noyeau again, are delicious. This compote must be kept for a month at least, before use. Wafers. — It is easiest, and possibly in towns, •cheaper to buy these, but they are not difficult to make at home, if you have the necessary wafer iron (Messrs. Jones Bros., Dov.m Street, Piccadilly, would supply these), or tongs, as they are often ■called. Prepare a nice batter with 12oz. of fine, ■dried, and sifted flour, the yolks of four and the whites of six eggs, two tablespoonfuls of finely sifted sugar, two tablespoonfuls of cream, and four tablespoonfuls of rose water (or any like amount of flavouring to taste) ; mix together the flour and sugar in a basin, then add the egg yolks, and the cream and rosewater previously lightly beaten together, and prepare a batter (of the consistency of fritter batter) which will “ drape ” or cling to the spoon on lifting the latter. When you are ready to use it, stir in lightly and quickly the stiffly whipped ■egg whites. See that your wafer tongs are perfectly •clean and free from rust, brush them over well with sweet oil, and pour in just enough of the batter to coat the iron thinly, then close the iron, and cook over charcoal or gas. Mind they do not catch ! As soon as they are cooked roll them round a wafer stick, and set them on end to dry. If you wish them to be pink, add a drop or two of carmine to the batter. Of course, their shape will vary according to the wafer irons you buy, while their flavour can be varied to suit your taste. Wafers a 4’Allemande. — Blanch a pound of sweet almonds, and slice them very thinly, then put them in a basin with 12oz. of caster sugar, and twogood pinches of crisped orangeflowers, and mix it all to a paste with white of egg. Cover clean baking sheets with wafer paper spread with white wax and a little sweet or almond oil, then spread the mixture as thinly as possible over this, strew it with chopped almonds or pistachios, and put the sheets in a rather hot oven ; when they are nearly done lift them out, quickly cut them into squares, replace them in the oven for a minute, and then roU the squares round a stick as before. As soon as they are cold lay them on a sieve and keep them covered. Very thin nougat can also be used in this way. Keep aU these wafers in air-tight tins. INDEX. Almond milk, 54. Aspic, mayonnaise, 124. Tomato, 124. Bavarois, 76. Bombe, 3, 56, 59. Cases, Chantilly, 114. Nougat, 112. Caramel, 140. Charlottes Clacks — To make, 2, 5, 111. Colouring, 58. Compote, Apricot, 71.

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The "Queen" cookery books: Ices