Mix together half a pound of powdered sugar, and a quarter of a
pound of butter; and add to them six beaten eggs. Then beat the
whole very light; stirring into it as much sifted flour as will
make a stiff batter; a powdered nutmeg, and a tea-spoonful of
cinnamon; and eight drops of oil of lemon, or a table-spoonful of
rose water. The batter must be very smooth when it is done, and
without a single lump. Heat your wafer iron on both sides by
turning it in the fire; but do not allow it to get too hot. Grease
the inside with butter tied in a rag, (this must be repeated
previous to the baking of every cake,) and put in the batter,
allowing to each wafer two large table-spoonfuls, taking care not
to stir up the batter. Close the iron, and when one side is baked,
turn it on the other; open it occasionally to see if the wafer is
doing well. They should be coloured of a light brown. Take them
out carefully with a knife. Strew them with powdered sugar, and
roll them up while warm, round a smooth stick, withdrawing it when
they grow cold. They are best the day after they are baked.
If you are preparing for company, fill up the hollow of the wafers
with whipt cream, and stop up the two ends with preserved
strawberries, or with any other small sweetmeat.