Vanilla Wafers

Ingredients

• 1 cup sugar
• 1 egg
• 14 teaspoon salt
• 14 cup butter
• 4 tablespoons milk
• 3 cups flour
• 2 teaspoons baking powder
• 1 teaspoon vanilla

Method

1. 1

   Cream butter and sugar, add beaten eggs, mix vanilla alternately with dry ingredients which have been sifted together.

2. 2

   Roll very thin and bake.

3. 3

   Filling—Melt 1 box marshmallows in double boiler and put between wafers while warm.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 16. The excerpt below is the record exactly as published.

1 teaspoon salt, 1 tea- spoon vanilla, 1 teaspoon lemon. Cream together sugar and well beaten eggs, add cream, nuts and raisins. Add to the flour, salt, baking powder and sift well. Drop from spoon into well oiled tins. "MRS. J. B. JEWKES. Ginger Snaps. 1 cup sugar, 1 cup butter or lard, 1 cup honey or molasses, 1 tablespoon vinegar, 1 tablespoon ginger, 1 egg, 1 tablespoon soda dissolved in one-third cup boiling water. Heat sugar, honey, lard and vinegar in pan to boiling point. Take off — and add the other ingredients, put,in egg when you put in flour. They cook so quick you have to watch real close. ; MRS. COLEMAN ALLRED, Prove. Mamma Ginger Snaps. 14 cup butter and milk, 1 pint mo- lasses, 1 cup lard, 1 egg, 2 quarts flour, 1 tablespoon ginger, 1 tea- — spoon salt, 2 teaspoons soda, and a pinch of cayenne pepper. | a MRS. ARTHUR REDD. Fruit Cake. 3 eggs, 1146 cups sugar, 2 cups cream or 1 cup butter, 1 package raisins, 1 teaspoon nutmeg, 1 teaspoon allspice, 2 teaspoons cinnamon, 2 tablespoons cocoa, 2 teaspoons baking powder, 14 teaspoon soda, flour to make stiff batter. .,, MRS. GEORGE FRANDSEN. Vanilla Wafers. 1 cup sugar, 1 egg, 14, teaspoon salt, 14 cup — butter, 4 tablespoons milk, 3 cups flour, 2 teaspoons baking pow- — der, 1 teaspoon vanilla. Cream butter and sugar, add beaten eggs, mix vanilla alternately with dry ingredients which have been sift- ed together. Roll very thin and bake. Filling—Melt 1 box marsh- — mallows in double boiler and put between wafers while warm. ; IVA FAUSETT ALLRED. | or f ea his i We 4 Duet oe > \ CARBON COUNTY COOK BOOK oa White Icing. Boil 2 cups sugar and two-thirds cup milk about 7 minutes. When nearly cold beat until white, add vanilla. Nuts, dates and raisins may be added. MRS. FITZGERALD. Marshmallow Frosting. 3 egg whites, 1 tablespoon cream of tartar, 1 pound confectioners sugar, 1 tablespoon marshmallow cream, 1 teaspoon vanilla. Put egg whites in large platter, add cream of tartar, beat very light, adding spoonful at a time, confec- tioners sugar (sifted). Add marshmallow cream and vanilla and beat until stiff Es to hold its shape. MRS. DRUGILLA J. POWELI. . Boiled Frosting. 2 cups sugar, 144 cup water, 14, teaspoon cream of tartar, whites of 2 eggs. Mix sugar and cream of tartar in a sauce pan, add water, stir until mixture begins to boil. When : syrup drops from a wooden spoon thick like honey, remove from e stove and add 8 tablespyons of syrup to stiffly beaten whites, beat- ing constantly. Return remaining syrup to stove and continue cooking until syrup spins a thread at least 5 inches long, pour syrup in a thin stream into the first mixture and beat until cool. am MRS. L. H. DOYLE. Cinnameon Rolls. 1 quart flour, 14, cup shortening, 1 cup su- gar, 1 cup yeast, 1 egg. Let rise over night then roll dough about 1 inch thick, sprinkle well with cinnamon, roll up and cut in thin slices about 1 inch thick. Put plenty of grease in dripping pan. Bake to nice brcwn. \ MRS. J. A. FORSYTH. Raisin Date Sandwiches. Mix finely chopped raisins and dates, using 2 parts raisins to 1 part dates. Moisten with lemon juice and spread between buttered slices of bread. : MRS. J. A. FORSYTH. imple Cake (easy to make). 114 cups sugar, 21% cups flour, pitich of salt, 2 teaspoons baking powder

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