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GAUFFRES (an easy way to make)

Clarify a quarter of a pound of fresh butter, and mix it with a pound of sifted loaf sugar, one pound of best flour, eight eggs well beaten, two table-spoonfuls of brandy, a tiny pinch of salt, a stick of pounded vanilla, and one or two grates of nutmeg. Drop the mixture on well-buttered baking-tins, in rounds the size of the top of a wine-glass, and, as soon as they are baked, curl them round a reed. Let them dry in a cool oven or before the fire, and shake a little sifted sugar over them before serving. A little good jam may be spread lightly on them, or they may be filled with whipped cream. Time, a few minutes to bake. Probable cost, 2s. 4d., exclusive of the brandy. Sufficient, a few may be put round a mould of jelly or blanc-mange.