them each in their season, if you choose, or you may
restrict yourself to one kind of fruit. Strawberries
for instance, allowing a pint of brandy and a gill of
maraschino to every six pounds of fruit, and six
pounds of sugar, make a most delicious compound,
whilst mulberries treated thus are equally excellent
and even more uncommon. Pineapple preserved in
rum, with a dash of vanilla, or apricots also in rum,
with a little noyau again, are delicious.
This compôte must be kept for a month at least,
before use.
Wafers.—It is easiest, and possibly in towns,
cheaper to buy these, but they are not difficult to
make at home, if you have the necessary wafer
iron (Messrs. Jones Bros., Down Street, Piccadilly,
would supply these), or tongs, as they are often
called. Prepare a nice batter with 12oz. of fine,
dried, and sifted flour, the yolks of four and the
whites of six eggs, two tablespoonfuls of finely sifted
sugar, two tablespoonfuls of cream, and four table-
spoonfuls of rose water (or any like amount of
flavouring to taste); mix together the flour and
sugar in a basin, then add the egg yolks, and the
cream and rosewater previously lightly beaten to-
gether, and prepare a batter (of the consistency of
fritter batter) which will “drape” or cling to the
spoon on lifting the latter. When you are ready to
use it, stir in lightly and quickly the stiffly whipped
egg whites. See that your wafer tongs are perfectly
clean and free from rust, brush them over well with
sweet oil, and pour in just enough of the batter to
coat the iron thinly, then close the iron, and cook