Page:Domestic French Cookery.djvu/99

Rh Flour your paste-board, and lay the dough upon it; sprinkle it with flour. Roll it out about half an inch thick, and cut it into round cakes with the edge of a cup. Flour a shallow pan, put in the cakes (so as not to touch), and bake them about five minutes in a quick oven. If the oven is too cool, they will run.

When the cakes are cool, lay on each a large lump of currant jelly. Take the whites of the eggs, and beat them till they stand alone. Then add to them, by degrees, sufficient powdered sugar to make the consistence of icing, and ten drops of strong essence of lemon. Heap on each cake, with a spoon, a pile of the icing over the currant-jelly. Set them in a cool oven till the icing becomes firm and of a pale brownish tint.

These cakes are very fine.

Sift half a pound of flour into a pan. Make a hole in the middle, and put in three beaten eggs, a table-spoonful of brandy, a table-spoonful of powdered sugar, a table-spoonful of sweet-oil, and a very little salt, not more than will lie on a six-pence. Mix all together, adding gradually a little milk, till you have a batter about the thickness of good cream. Then stir in a table-spoonful of rose-water. Let there be no lumps in the batter. Heat your wafer-iron on both sides, in a clear fire, but do not allow it to get red-hot. Then grease the inside with a brush dipped in sweet-oil, or a clean rag with some butter tied up in it. Then put in the batter, allowing about two table-spoonfuls to each wafer. Close the iron, and in baking turn it first on one side and then on the other. When done, sprinkle the wafers with powdered sugar,