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Classic
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page 276
WAFERS.
Dissolve four ounces of butter in half a teacup of milk; stir together four
ounces of white sugar, eight ounces of sifted flour, and the yolk of one egg,
adding gradually the butter and milk, a tablespoonful of orange-flower water,
and a pinch of salt; mix it well. Heat the wafer-irons, butter their inner
surfaces, put in a tablespoonful of the batter, and close the irons immediately;
put the irons over the fire, and turn them occasionally, until the wafer is
cooked; when the wafers are all cooked, roll them on a small round stick, stand
them upon a sieve, and dry them; serve with ices.
PEACH CAKES.
Take the yolks and whites of five eggs and beat them separately (the whites to a
stiff froth). Then mix the beaten yolks with half a pound of pulverized and
sifted loaf or crushed sugar, and beat the two together thoroughly. Fifteen
minutes will be none too long for the latter operation if you would have
excellence with your cakes.
Now add half a pound of fine flour, dredging it in a little at a time, and then
put in the whites of the eggs, beating the whole together for four or five
minutes. Then with a large spoon, drop the batter upon a baking-tin, which has
been buttered and floured, being careful to have the cakes as nearly the same
size as possible, and resembling in shape the half of a peach. Have a quick oven
ready, and bake the cakes about ten minutes, watching them closely so that they
may only come to a light brown color. Then take them out, spread the flat side
of each with peach jam, and stick them together in pairs, covering the outside
with a thin coat of icing, which when dry can be brushed over on one side of the
cake, with a little cochineal water.
CUP CAKES.
Two cups of sugar, one cup of butter, one cup of milk, three cups and a half of
flour, and four eggs, half a teaspoonful of soda, large spoon cream tartar; stir
butter and sugar together, and add the beaten yolks of the eggs, then the milk,
then flavoring, and the whites. Put cream tartar in flour and add last. Bake in
buttered gem-pans, or drop the batter, a teaspoonful at a time, in rows, on flat
buttered tins.
To this recipe may be added a cup of English currants or chopped raisins; and
also another variety of cakes may be made by adding a half cup of citron sliced
and floured, a half-cupful of chopped almonds, and lemon extract.
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