Plain Wafers

Ingredients

• Two teacupfuls of flour
• two eggs
• one tablespoonful of melted butter
• a level teaspoonful of salt
• sweet milk to make a rather stiff batter

Method

1. 1

   Beat thoroughly and bake in hot, slightly greased wafer irons.

Nutrition per serving

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 42. The excerpt below is the record exactly as published.

a level teaspoonful of salt. Sift the flour, sugar, salt and baking powder together; then add the cream and one well-beaten egg, mixing all together with a silver knife. Handle the dough as little as possible while making it into small round cakes. Bake in a hot oven for about ten minutes. This quantity will make about a dozen biscuits. Biscuits 2 €upfuls flour 2 tablespoonfuls butter or 4 teaspoonfuls baking- 1 tablespoonful each but- powder ter and lard 1 cupful milk 1 teaspoonful salt Mix the flour, baking powder and salt and sift into a basin ; add butter or lard, and chop with a sharp knife until mealy. Add milk gradually until mixture is soft and spongy. Turn onto a slightly floured baking board and roll lightly until of a uniform thickness, about one-half inch. Cut with a floured biscuit cutter, place on a greased tin and bake for twelve to fifteen minutes in a quick oven. Biscuits should always be separated on the pan, as they will be more delicate and lighter than when placed closed together. Recipe makes one dozen biscuits. 80 THE ATEW ANNIE DENNIS COOK BOOK Wheat Gluten Flour Biscuit One teacupful of forty per cent gluten flour, one rounding teaspoonful of baking powder, half teaspoon- ful of salt, two-thirds teacupful of thin cream. Sift the salt, baking powder and flour together; mix to a verj^ soft dough with the cream, using a spoon. Sift some flour on the rolling board, turn out the dough, sift more flour over it and roll half an inch thick; cut and stick the biscuit, lift from the board to the baking pan with a battercake turner, and bake in a moderately quick oven twenty or twenty-five minutes. The gluten flour swells almost as much as meal in mixing, necessitating the use of more liquid than ordinary flour. Potato Biscuit Wash and boil six small sweet potatoes with peeling on. When soft, take them out, peel and mash through a coarse sieve. Sift one quart of flour, and with it one level teaspoonful of soda; add one pint of the potato (to which has been added a heaping teaspoonful of sugar), one kitchenspoonful of lard, salt and buttermilk to make a rather stiff dough ; mix thoroughly and bake in a quick oven. They should be eaten hot, with butter. Peanut Butter Biscuits 4 teaspoonful baking 1 tablespoonful lard powder 3 tablespoonfuls peanut 2 cupfuls flour butter 14 teaspoonful salt Enough milk to make soft 1 tablespoonful sugar dough Sift the flour, baking powder, salt and sugar into a bowl. Cut in the lard and peanut butter with a knife, or rub them with tips of the fingers. Beat eggs and add them with sufficient milk to make a soft dough. Turn out on a floured baking board, knead lightly, roll but, cut with a cutter, brush over with a little beaten egg, sprinkle with sugar, and bake from twelve to fif- teen minutes in a moderate oven. THE NEW ANNIE DENNIS COOK BOOK 81 Sweet Potato Biscuit Wash and boil four medium sized sweet potatoes. Mash; stir into a batter, made with one pint of com meal, one teacupf ul of buttermilk, two tablespoonf uls of melted lard, one teaspoon level full of salt, and the same of soda sifted and beaten into the batter just before stirring in the potatoes. Mold and bake until a rich brown. Egg Biscuit Take one pound of flour; wet nearly all of it to a paste with the beaten whites of two eggs; beat the dough and roll out thin ; work in half pound of butter or fresh lard, placing it in small bits on the dough, flouring, folding and rolling out again until all is used. Move the rolling pin always from you. Cut out in small squares, or with a tumbler, stick and bake in a quick oven. The Favorite Naples Biscuit One pound of XXXX sugar, one pound of flour sifted several times and dried; one dozen eggs and one teaspoonful of finely powdered mace. Beat the yolks and whites separately very light. Add the sugar to the yolks and beat well. Then add the whites alter- nately with the flour. Bake a light brown and sift white sugar over them. CRACKERS My Premium Crackers Two pints of sifted flour, a teaspoonful of lard, rubbed well together; make into a very stiff dough, with a teacupful of cold water, in which has been dis- solved a teaspoonful of salt. Beat until smooth and divide into four equal parts; roll each piece until twelve inches square, cut into three inch squares, stick with a fork ; line the bottom of a pan with white paper, greased slightly. Put in the crackers and bake three or four minutes, in a quick oven. 82 THE NEW ANNIE DENNIS COOK BOOK Light and Dainty Crackers Take a piece of well-risen light bread dough about the size of a half pint cup. Work into it a piece of fresh butter the size of a walnut. When it is all worked in, break the dough into bits as large as a nut- meg. Flour the board well and roll very thin. Stick with a fork all over and bake quickly a pale brown. Do not scorch them in the least. These crackers are en- tirely different from those made with unrisen dough and are especially nice for an invalid who has wearied of the taste of other bread. My Premium Crackers Rub one tablespoonful of butter into one pint of flour to which has been added one teaspoonf ul of salt ; then work up with enough sweet milk to make stiff dough ; roll very thin, cut into three-inch squares, and bake on writing paper. WAFERS The irons must be rubbed (while hot) with salt and a dry cloth to prevent the wafers sticking. Grease well the first time, thrust into the hot coals for a minute, then remove; put back into the coals of fire; let the wafers bake until a very light brown. If sweet wafers, roll from the iron. Plain Wafers Two teacupf uls of flour, two eggs, one tablespoonful of melted butter, sweet milk to make a rather stiff batter

Cook this with the app: pantry check, scaling, and the assistant.