Make a thin paste with eight ounces of flour, six ounces of pulverized sugar, two eggs, a few drops of essence to flavor, half a liquor-glass of brandy or rum, and milk. Warm and butter both sides of the mould, put some of the paste into it, close it gently, set it on the fire, turn over to heat both sides equally, dust them with sugar when done, and serve either warm or cold. It takes hardly a minute for each with a good fire.