Another Way.
Dry the flour very well, either in a silver or pewter bason, on a charcoal fire; stir it often that it may not burn, and when cold sift it through a hair sieve; then make a thin batter with cream, a little water, sack, cinnamon, and mace beaten and sifted, with double refined sugar; mix and beat all well together, and when your irons are clean and very hot, rub them with a little butter an a clean rag, then put them on and turn the irons, first one way and then another, till you think they are brown, which will be in a short time; take them off the irons, and roll them about your fingers or a stick, and keep them in a tin pot near the fire; you must make them over a quick charcoal fire, or else they will not come off the irons whole.
To make Sugar Wafers.
Sift some fine sugar, put about two spoonfuls at a time in a small silver porringer or silver ladle; wet it with juice of lemon till it be a little thin; put in two drops of sack, with what perfume you like, throw it over a very slow fire; when a thin white skin rises, stir it, and drop it on square papers as broad as your hand: if you make coloured ones, mix the colours as you do lemons, and make them as thin as you can, which you must do by turning your papers up and down; make it run, and spread it with your fingers; about two spoonfuls will make three or four wafers; they do best upon thin papers, that you may turn them round, and work them together as is used to be done for sugar; place and
