over charcoal or gas. Mind they do not catch! As
soon as they are cooked roll them round a wafer
stick, and set them on end to dry.
If you wish them to be pink, add a drop or two of
carmine to the batter. Of course, their shape will
vary according to the wafer irons you buy, while
their flavour can be varied to suit your taste.
Wafers à l'Allemande.—Blanch a pound of
sweet almonds, and slice them very thinly, then put
them in a basin with 12oz. of caster sugar, and two
good pinches of crisped orangeflowers, and mix it all
to a paste with white of egg. Cover clean baking
sheets with wafer paper spread with white wax and
a little sweet or almond oil, then spread the mixture
as thinly as possible over this, strew it with chopped
almonds or pistachios, and put the sheets in a
rather hot oven; when they are nearly done lift them
out, quickly cut them into squares, replace them in
the oven for a minute, and then roll the squares round
a stick as before. As soon as they are cold lay them
on a sieve and keep them covered. Very thin nougat
can also be used in this way. Keep all these wafers
in air-tight tins.