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Classic
Cook Books
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page 67
an inch and a half thick, slice it in half, butter it with apricot paste or jam,
then put on top a nice layer of chocolate cream, as follows: Take three tablets
of Maillard's best chocolate. Boil a cupful of milk and let the chocolate
dissolve in it, stirring it over a slow fire for a quarter of an hour. Then
spread on top of your cake while hot.
SWEET WAFERS
Six eggs, one pint of flour, two ounces of melted butter, one and a half cupfuls
of powdered sugar, one cupful of milk, one teaspoonful of nutmeg. Beat whites
and yolks separately and very stiff. Rub the sugar and butter together, and work
in first the yolks, then the milk, then the flour and whites. Bake in
well-buttered wafer or waffle irons very quickly, browning as little as
possible. Roll them while hot upon a smooth, round stick not larger than your
little finger, slipping it out carefully when the wafer takes the right shape.
MOLASSES CAKE
A cupful of sugar and a cupful of butter stirred to a cream, then a cupful of
molasses and a cupful of milk with a teaspoonful of baking powder, five eggs
beaten very light; then stir in the other ingredients alternately with a cupful
of flour. Stir the batter well and bake it quickly.
SWEET WAFERS
One pint of flour, one teacupful of sugar, one tablespoonful of butter, three
eggs, separated and well beaten, one-half cupful of milk. Mix the batter the
same as for cake and bake in wafer-irons.
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Classic
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