Wafers with Curacoa Cream—Rolled

Have in a vessel three-quarters of a pound of sugar, six ounces of flour, six ounces of corn starch, two ounces of melted butter, ten lightly beaten egg-whites and a pint of whipped cream; make with this a smooth paste, adding a little vanilla flavoring and a few tablespoonfuls of brandy. Heat on a slow fire some flat waffle-irons, butter them with a pad dipped in clarified butter, and when hot cover one side with a spoonful of the paste; close the irons and cook the waffles on both sides; after they are done roll them on three-quarter-inch in diameter rollers; remove from these and leave till cold. Serve dressed in a pyramid on a dish covered with a napkin and fill them all by means of a cornet with whipped cream flavored with a little Curacoa.

PASTRY (Patisserie).

LARGE CAKES FOR ENTREMETS (Gros Gateaux pour Entremets).