Average cost, 4s. 6d, with cream at 1s. per pint.
Sufficient to fill a quart mould. Seasonable at any time.
GENEVA WAFERS.
1431. INGREDIENTS.—2 eggs, 3 oz. of butter, 3 oz. of flour, 3 oz. of pounded sugar.
Mode.—Well whisk the eggs; put them into a basin, and stir to them the butter, which should be beaten to a cream; add the flour and sifted sugar gradually, and then mix all well together. Butter a baking-sheet, and drop on it a teaspoonful of the mixture at a time, leaving a space between each. Bake in a cool oven; watch the pieces of paste, and, when half done, roll them up like wafers, and put in a small wedge of bread or piece of wood, to keep them in shape. Return them to the oven until crisp. Before serving, remove the bread, put a spoonful of preserve in the widest end, and fill up with whipped cream. This is a very pretty and ornamental dish for the supper-table, and is very nice and very easily made.
Time.—Altogether 20 to 25 minutes.
Average cost, exclusive of the preserve and cream, 7d.
Sufficient for a nice-sized dish. Seasonable at any time.
GINGER CREAM.
1432. INGREDIENTS.—The yolks of 4 eggs, 1 pint of cream, 3 oz. of preserved ginger, 2 dessertspoonfuls of syrup, sifted sugar to taste, 1 oz. of isinglass.