Reference > Farmer's Cookbook > GINGERBREADS, COOKIES, AND WAFERS > English Rolled Wafers I (Brandy Wafers)
  Almond Wafers English Rolled Wafers II  
CONTENTS · BIBLIOGRAPHIC RECORD

English Rolled Wafers I (Brandy Wafers)

1/2 cup molasses
1 cup flour (scant)
1/2 cup butter
2/3 cup sugar
1 tablespoon ginger

Heat molasses to boiling-point, add butter, then slowly, stirring constantly, flour mixed and sifted with ginger and sugar. Drop small portions from tip of spoon on a buttered inverted dripping-pan two inches apart. Bake in a slow oven, cool slightly, remove from pan, and roll over handle of wooden spoon.


CONTENTS · BIBLIOGRAPHIC RECORD
  Almond Wafers English Rolled Wafers II  
 
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