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Wafer Biscuits

Mix an ounce and a half of finely-sifted sugar with half a pound of flour. Rub in a small slice of fresh butter, and work the mixture into a stiff paste with the well-whisked white of a fresh egg and a little cream. Cover the paste, and leave it in a cool place for a short time. Divide it into small portions of equal size, and roll these into rounds as thin as possible, and about two and a half inches in diameter. Bake on buttered tins in a brisk oven. Time to bake the wafers, three or four minutes.