Page:Domestic French Cookery.djvu/100

96 and roll each one up, pressing the edges together while warm, so as to make them unite.

A little practice will soon show you the proper degree of heat, and the time necessary for baking the wafers. They should be but slightly colored, and of an even tint all over.

Mix together two pounds of flour, one pound of sugar, five beaten eggs, three quarters of a pound of butter, and a tea-cupful of ginger. Put the flour to the other ingredients, a little at a time, and stir the whole very hard. Melt a tea-spoonful of salaratus or fine pearl-ash in a little sour milk, and stir it in at the last. Roll the dough into sheets, and cut it out with square tins. If not stiff enough for rolling, add a little more flour. Lay it in buttered pans, and bake it in a moderate oven.