WALNUT WAFERS:

Beat two eggs very light and add to them half a
pound of brown sugar; beat again and stir in half a
cup of flour with a quarter of a teaspoonfulof baking
powder, a third of a teaspoonful of salt and half a
cup of walnut meats slightly chopped. Drop in small
spoonfuls on buttered tins, not too close together,
and bake brown. The dough should not be too thin ;
try one or two and if too thin add a very little more
flour.

JODE CAKES (a Norwegian Recipe)

Three egg yolks, a pint and a half of cream, three-
quarters of a pound of butter, an even teajspoonful of
soda, one pound and a half o^ sugar and flour enough
to roll. Roll very thin and cut in small cakes ; put
half a blanched almond in the middle of each. Bake
in a slow oven.

FROSTING

Three-quarters of a cup of powdered sugar to the
white of one egg, flavoring to taste. Beat the white
of egg to a stiff froth and turn all the sugar into it ;
see that the sugar is free from lumps, beat hard and
flavor according to the cake.

BOILED ICING.

One cup of granulated sugar, five tablespoonfuls
of Doiling water, the white of one egg beaten to a
stiff froth. Put the sugar and water over the fire and
boil until it threads from the spoon ; then turn it into
the beaten egg, beat briskly for a few minutes, flavor
with vanilla, lemon or almond, according to the cake.
While the cake is still warm, sprinkle with flour and
spread the icing on with a broad knife.

Tags: super foods recipes, campfire cooking, restaurant recipes, copycat recipes, french cooking