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Wafers.

Beat six eggs, add a pint of flour, two ounces of melted butter, with as much milk as will make a thin batter—­put in pounded loaf sugar to your taste, pour it in the wafer irons, bake them quickly without browning, and roll them while hot.

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Buckwheat cakes.

Put a large spoonful of yeast and a little salt, into a quart of buckwheat meal; make it into a batter with cold water; let it rise well, and bake it on a griddle—­it turns sour very quickly, if it be allowed to stand any time after it has risen.

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Observations on ice creams.

It is the practice with some indolent cooks, to set the freezer containing the cream, in a tub with ice and salt, and put it in the ice house; it will certainly freeze there; but not until the watery particles have subsided, and by the separation destroyed the cream.  A freezer should be twelve or fourteen inches deep, and eight or ten wide.  This facilitates the operation very much, by giving a larger surface for the ice to form, which it always does on the sides of the vessel; a silver spoon with a long handle should be provided for scraping the ice from the sides as soon as formed:  and when the whole is congealed, pack it in moulds (which must be placed with care, lest they should not be upright,) in ice and salt, till sufficiently hard to retain the shape—­they should not be turned out till the moment they are to be served.  The freezing tub must be wide enough to leave a margin of four or five inches all around the freezer, when placed in the middle—­which must be filled up with small lumps of ice mixed with salt—­a larger tub would waste the ice.  The freezer must be kept constantly in motion during the process, and ought to be made of pewter, which is less liable than tin to be worn in holes, and spoil the cream by admitting the salt water.

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Ice creams.

When ice creams are not put into shapes, they should always be served in glasses with handles.

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Vanilla cream.

Boil a Vanilla bean in a quart of rich milk, until it has imparted the flavour sufficiently—­then take it out, and mix with the milk, eight eggs, yelks and whites beaten well; let it boil a little longer; make it very sweet, for much of the sugar is lost in the operation of freezing.

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Raspberry cream.

Make a quart of rich boiled custard—­when cold, pour it on a quart of ripe red raspberries; mash them in it, pass it through a sieve, sweeten, and freeze it.

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STRAWBERRY CREAM