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French Wafers

Put one-half pound of finely-sifted flour into a basin with one-half pound of crushed sugar, one pinch of salt and one tablespoonful of vanilla. Beat the whites of four eggs with one-half pint of whipped cream. Beat them gradually in with the flour, etc., and work the whole into a smooth batter; then pour in one wineglassful of brandy and work it thoroughly for about ten minutes. Heat the wafer irons, brush them over on the inside with a paste-brush dipped in clarified butter, pour one good tablespoonful of the batter on the bottom or under sheet of the wafer irons, close the tongs tightly and bake the wafers on both sides. They must be of a very light fawn color, and when done are to be immediately rolled into shape upon a stick made for the purpose about five inches long and one inch in thickness. When all are done the wafers should be packed in a tin box and kept in a warm, dry place until required for use.