Wafer cakes are an excellent tea cake, and they do not take long to make, although a little practice is necessary before they can be successfully made.

Beat three eggs quite light. "Wash a little less than a quarter of a pound of butter, to extract the salt from it, and mix it with a quarter of a pound of sifted sugar - add the beaten eggs, a tea-spoonful of rose-water, and as much sifted flour as will make a thin batter. Stir the batter with a wooden spoon until it is perfectly smooth and so light as to break when it falls against the sides of the vessel. Your wafer-iron should be heated, but not too hot, or the butter will burn. Grease the iron with butter tied up in a linen rag, twice doubled. Fill the iron with the batter and close it. Place it in the fire in such a manner that both sides will heat at once; if this cannot be done turn the iron frequently. The batter will be cooked in about two minutes if properly managed.

You may sprinkle the wafer with pounded sugar and roll it over a smooth stick made for the purpose.

Southern biscuit is made with a large spoonful of lard to a pint of flour; add salt, knead the dough, and beat it well.