1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

384

Whip the whites of the eggs to a

drape from the spatula.

stiff foam and

Oil the wafer tongs,

stir into the batter.

Pour in

see that they are perfectly clean and free from rust.

batter to form a thin coating, close the tongs,

sufficient

and cook them over a charcoal fire. They must not burn. When done, roll them round a wafer stick, and stand them on end to dry. For pink wafers, colour the batter with cochineal.

The Cakes

Are of far larger proportion in our hotel and club work, and in large kitchens the varieties are very numerous, that pass through the cook's hands during the year.

Irving Cakes.

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Ingredients

Butter, Lump Sugar, Orange Flower Water, Self-raising Flour, Eggs, Currants, Icing as at

1 lb.

1 lb.

2 tablespoonfuls. li lbs. 3. (chips.) ilb. Page 306, No. 2.

Take 1 lb. of cooking butter free from salt, beat it to a cream, beat in 1 lb. of powdered lump sugar, the yolks of 3 eggs, the orange flower water, and the whites whipped to a stiff froth. Next sift in gently by degrees the self-raising flour. Have the cake rings lined with paper. Have them also properly hot. Pour in the mixture till each ring is about 2 thirds full, scatter currants, (washed, picked and dried,) over the top, cover with buttered paper and bake. Ice the top as directed in ingredients.