(3284). Waffles (Gaufres)

Put half a pound of butter into a vessel with four ounces of sugar and a pinch of salt; beat well with a wooden spoon to obtain a creamy mass, then break in eight whole eggs one by one, stirring unceasingly, now add a pound of flour and half a pint of milk. Put the waffle irons (Fig. 608) on the fire, heat them to a proper degree and grease over with clarified butter, then take four tablespoonfuls of the paste and stir into it a small coffeespoonful of baking powder; pour it into the waffle irons, spreading it evenly; close and cook the waffles to a fine golden color, turning the iron from time to time. As soon as the waffles are done, pare the edges, take them out and dress on a covered dish, serving them very hot.

(3285). Waffles With Vanilla - Light (Gaufres Legeres A La Vanille)

Beat up in a vessel half a pound of partly melted butter, and when creamy mix in slowly seven or eight egg-yolks; after the preparation becomes frothy add half a pound of flour, a pinch of sugar, a grain of salt and half an ounce of compressed yeast dissolved in two gills of milk; cover the vessel and keep it in a mild temperature. When the dough is raised work and let get cold, then incorporate into it four or five beaten egg-whites. Heat a deep waffle iron, butter it over with a brush dipped in melted butter and putting a spoonful of the paste on one side of the iron only, close and cook the waffles over a low fire, turning the iron frequently; when dry and a fine golden color take it out of the form and sprinkle fine vanilla sugar (No. 3165) over the top.

(3362). Chocolate Waffles And Cigarette Waffles With Vanilla - Thin (Gaufres Minces Au Chocolat Et Gaufres Cigarettes A La Vanille)

Lay six ounces of flour, four ounces of sugar, one ounce of vanilla sugar (No. 3165), and four ounces of powdered chocolate in a vessel; dilute with four egg-yolks, half a pint of double cream partly whipped and four egg-whites also partly whipped. Range this paste with a spoon on a waxed baking sheet into very thin round wafers two and a half inches in diameter and bake in a hot oven. As soon as done roll them on small wooden sticks half an inch in diameter.

Cigarette Wafers With Vanilla

Dilute gradually six ounces of flour, an ounce and a half of Sugar and half an ounce of vanilla sugar (No. 3165), with two and a half gills of milk and one egg; stir to have a smooth and flowing paste, then add an ounce of melted butter. Cook this preparation in round. flat wafer irons (Fig. 608), proceeding the same as for No. 3363. When of a fine golden color roll them on a small roller three-eighths of an inch in diameter.

(3363). Wafers With Almonds Or Hazel-Nuts And With Brandy - Thin (Gaufres Minces Aux Amandes Ou Aux Noisettes Et Au Cognac)

Grind eight ounces of peeled sweet almonds with four egg-whites; pound them to a pulp to obtain a very fine paste, then add twelve ounces of powdered sugar, part of it flavored with vanilla (No. 3105) four ounces of flour and two egg-whites. Mix the whole well, and when the paste is quite smooth add to it four partly beaten egg-whites. Dress this paste in rounds two and a half inches in diameter with a spoon on waxed baking tins, and bake in a hot oven; when of a fine golden color remove from the tins and roll them on half-inch diameter cylinders.

For Hazel-Nut Wafers

Substitute the same quantity of roasted nuts for the almonds.

Rolled Wafers With Brandy

Lay twelve ounces of sifted powdered sugar in a bowl and wet it slowly with ten half-beaten egg-whites, then add six ounces of flour and six ounces of corn starch, two ounces of melted butter, and two tablespoonfuls of brandy. Mix thoroughly to a smooth paste; add a pint of milk and stir until a flowing paste is obtained. Heat two flat, round, wafer irons (Fig. 608), cover one side with a thin layer of the paste, close the irons, and cook the wafers to a fine golden color. Pare the edges as soon as they are done, then roll each one upon a small inch-diameter roll.

Fig. 608.