Bucket of Waffles with Cream

Prepare a waffle preparation the same as for the timbale of wafers (No.3222); spread it in a layer on a waxed baking sheet, having it about one-sixteenth of an inch in thickness, and bake it partly, then remove from the oven and cut from it twenty-five uprights, each three-quarters of an inch wide and four inches long, and two others an inch and a half wide by five and a quarter inches long; bore a hole with a thin tube five-eighths of an inch in diameter through these two, and also cut a round bottom piece six inches in diameter. As soon as all these are cut return the sheet to the oven to finish baking the waffles; when of a fine color remove and leave to get thoroughly cold on a marble. Have a timbale mold six inches in diameter; lay the round piece on the bottom and arrange the high pieces against the sides, having the two longest and bored ones exactly opposite to each other, fastening them all on with cooked sugar. When cold unmold the bucket and encircle it with two bands of almond paste (No. 125) in imitation of hoops, having one slightly above the bottom and the other a short distance from the top; slip the bucket on a dish and when ready to serve fill it full of whipped cream flavored with vanilla.