Cassell's dictionary of cookery

(a German recipe). — Take fine flour, to which put as much water as will make it beat smooth. Then by degrees add as much more as will bring it to a thin paste. Rub a baking-plate with wax, beat it, wipe off the wax, hold the tin again over the fire, then pour a spoonful of the flour and water, or as much as will cover the bottom thinly, and bake it merely so that it becomes dry and white. — A. von Kochhcim. Wafer Puddings.— Beat an ounce of butter to cream, and mix with it a table-spoonful of flour, a table-spoonful of cream, and the well-beaten yolks of two eggs. A little flavouring may be added if liked. Butter some patty-pans, half fill them with the batter, and cover with the whites of the eggs whisked to a firm froth. Sprinkle a little powdered white sugar upon them, and bake in a well-heated oven. When done enough, turn them upon a hot napkin, and send jam or sweet sauce to table with them. Time to bake the puddings, a quarter of an hour. Probable cost, 6d. Sufficient for four or five puddings. W^afers. — There are many ways of making wafers, but however made, they must be baked in the same way, that is, in irons made for the purpose, and called wafer-irons. These irons should be used as follows : — Heat an iron on both sides over a moderate fire. Rub it inside with a little butter, put a tea-spoonful of the wafer batter into it, close the iron upon this almost immediately, and put it on the fire. When cooked upon one side, turn it upon the other. Cut away the superfluous paste round the edges, and roll the wafer on a stick while it is still warm. Put in another piece of batter, and repeat until all the batter is used. Keep the wafers in a tin box in a dry place till wanted. They are generally served with the sweets. Wafers, Almond. — Mix thoroughly equal quantities of dry flour and sifted sugar. With every four table-spoonfuls of this mixture that it is intended to use work in two well-beaten eggs, two ounces and a half of chopped almonds or pistachio nuts, a small quantity of fresh yeast, and as much cream as will make a thick batter. Let the mixture settle, and bake the wafers in the usual way. Wafers, Dutch. — Put seven ounces of flour upon a pasteboard, and work it to a smooth stiff paste with three ounces of butter, the grated rind of an orange, five ounces of powdered sugar, and one egg. Divide the paste into pieces the size of a pigeon's egg, form these to an oval shape, and bake in an oval wafer-iron. Wafers, Flemish.— Rub a large lump of sugar upon the rind of half a fresh lemon till the yellow part is taken off, then crush it to powder. Put four ounces of flour into a bowl, mix with it a pinch of salt and the flavoured sugar, and add gradually a quarter of a pint of lukewarm milk and a table-spoonful of fresh yeast. Work the mixture to a soft dough, cover it, and put it on the hearth to rise. Work in a quarter of a pound of fresh butter beaten to cream, the yolks of three eggs wellbeaten, and, lastly, the well-whisked whites of the eggs. Let the dough rise till it is double its original size. Bake the wafers in the usual way. Put them while hot upon a dish, and sift powdered white sugar thickly over them. Time to cook the wafers, three or four minutes. Wafers, Fruit, for Dessert. — Take any