Then return it to the hot fat, which should cover the wafer iron, and in about 25 or 30 seconds the wafer should be lightly browned, when the wafer may be easily removed from the iron on to a piece of brown paper to absorb any fat which may remain.

This amount of batter should make about forty wafers.

On these wafers may be served creamed oysters, vegetables, chicken or fruit.

When using the wafers as a foundation on which to serve fruit, whipped cream is a dainty adjunct.

One teaspoonful of sugar should then be added to the wafer batter.