A variety of wafers will be found described under various headings, their mode of preparation being thoroughly explained. Should it be desired to make the wafers exceedingly thin and exact in size, it is desirable to use wafer-irons or tongs, which are of square, round, oval, or oblong shape, the faces being made to stamp patterns or letters. The following will be found excellent recipes:

Almond Wafers

Blanch and pound to a pulp in a mortar a sufficient quantity of sweet almonds and beat with them two eggs to each half pound of the almonds used; then sift gradually, while beating, some powdered sugar and a little fine flour; add two or three drops of the essence of lemon. Butter lightly a warm, clean baking-sheet and spread the mixture with a spatula very thinly and evenly over it and place in a quick oven and bake until of a pale brown color. Then remove, cut the paste with a knife into oblongs and roll each lengthwise around a piece of round stick about a half inch in diameter. Let them get cold and hard and then remove the sticks. These wafers are very useful as a garnish for creams and other light, sweet entremets.

Chocolate Wafers

Whisk the whites of two eggs, then mix them with four ounces of grated chocolate, half a pound of powdered sugar and enough flour to form a stiff paste. Roll out thin, cut into cakes and lay on a baking-tin and bake for fifteen minutes. When cooked roll them, one at a time, around the handle of a wooden spoon.

Cinnamon Wafers

Sift six ounces of finely-powdered white sugar, place it in an earthenware basin with six or eight ounces of flour, half an ounce of powdered cinnamon and six ounces of melted butter and one well beaten egg. Mix all these with a small quantity of milk to a thin paste. Heat an iron plate very hot, rub it over well with butter, put on it a teaspoonful of paste, fry to a good brown, turn it and fry the opposite side brown also; then roll it round a small stick. Proceed in this way, frying the paste and rolling it round the stick till all are done. Let the wafers get quite cold before removing the sticks.

Wafers Filled With Cream

Beat together one-fourth pound of powdered vanilla sugar and the whites of three eggs until frothy. Dry well one-half pound of flour and pass it through a fine sieve. Blanch, peel and chop one pound of sweet almonds and mix them together with the flour into the beaten eggs, adding gradually two more beaten eggs and a small pinch of salt. When the paste is quite smooth (it should be liquid), bake a little of it in the oven to test its consistency Wax and sprinkle with flour some baking-sheets, spread thin layers of the above mixture over them and bake in a moderate oven. When done divide the wafers into four-inch squares and roll them into the shape of cornets. Have in readiness a decorated gum-paste stand with a small support in the center with two round shelves jutting out a little above each other. Fix the stand on a round glass dish, place nine of the cornets side by side round the lower shelf, six round the second shelf and stand a vase of sweets on the top; use sugar icing to make the cornets adhere to the stand. Flavor one pint or more of thick cream with a little vanilla and whip it to a thick froth; then fill the cornets with the cream and garnish round the base of the stand with macaroons and candied fruits and round the bottom of the lower shelf with candied flowers. Serve as soon as prepared.

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.

Lemon Wafers

Beat two eggs and mix with them three tablespoonfuls of powdered sugar and flour, the juice of one and the grated peel of half a lemon. Stir the above to mix well, then spread it in small thin cakes on a buttered baking-sheet, place them in a slow oven and bake until slightly colored. When cooked take the cakes out of the oven, roll them, one at a time, round the handle of a wooden spoon, and serve.

Vanilla Flavored Wafers

These are made the same as wafers with pistachios, mixing half a stick of vanilla well pounded with the sugar, and half a glass of brandy in place of the orange-flower water.