Wafers

Ingredients

• half pound pulverized sugar
• one quarter pound butter
• six well beaten eggs
• a nutmeg
• one teaspoonful cinnamon
• one tablespoonful rose water

Method

1. 1

   Mix ingredients to make a stiff batter, heat wafer irons, grease, and bake until light brown.

2. 2

   Roll while warm around a stick.

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 13. The excerpt below is the record exactly as published.

one teaspoonful cinnamon, one and half cups flour. Bake in two layers; use chocolate filling or jelly. cx All Kinds of Fresh Spices, at Davis’ Pharmacy. “@\ RIBBON CAKE. Two cups sugar, half cup butter, four eggs, one heaping tea- spoonful Royal powder, one cup milk, three cups flour, one teaspoonful vanilla, one tablespoonful cinnamon, one cup cur- rants, one quarter pound chopped citron. Beat the butter and sugar to a cream, then add the yolks and beat thoroughly, now add vanilla and milk, then the flour. Beat the whites to a stiff froth, add to the batter, add baking powder, stir in just enough to mix. ‘Take one third of batter, add currants, chopped citron and cinnamon. Bake dark in one layer and place between the white, using a little jelly. BOILED ICING, Three cups granulated sugar dissolved in one cup of water, boil until it ropes from the spoon. Beat whites of three eggs to a stiff froth and pour very slowly over the whites, beating steadi- ly. Add juice of one lemon, and beat five minutes longer. BOILED ICING No. 2. To two cups granulated sugar, add three quarter cups water, boil it until it will rope from the spoon. Beat the whites of three eggs very stiff. When syrup is done, put in a large bowl and beat hard until it has a milky appearance. ‘Then by degrees add the white, squeeze in the juice of a lemon, continue to beat until very thick and light. 33 CARAMEL CAKE. Three eggs, one and half cups sugar, three fourths cup butter, one half cup milk, two and quarter cups flour with one and half teaspoonfuls Royal powder. Bake in jelly pans, spread with the following mixture: One pint brown sugar, butter size of an egg, half cup milk, cook until it thickens. LEMON CAKE. Two cups sugar, half cup butter, one of milk, three eggs, two teaspoonfuls Royal powder sifted in three and half cups flour. Bake in jelly tins. FILLING. One cup sugar, juice and grated rind of one lemon, one cup hot water, one heaping teaspoonful butter, two heaping tea- spoonfuls cornstarch or flour dissolved in little water, yolks of two eggs. Putin a double boiler and stir until it thickens; spread between layers. CHOCOLATE FILLING. One and one half cups sugar, one half cup grated chocolate, one fourth pound butter, one teacup cream or milk. Let boil twenty minutes. — minutes. JOHN SUTTER, Wholesale and Retail Dealer in FURNITDT Es : SS¥ANDSS= ; WAST sib es Best Selected Stock in Eastern North Carolina. SK ROCK BOTTOM PRIGES 3 New Store under Hotel Chattawka, NEW BERNE, N. C. 34 ANWAY’S CROUP SYRUP CURES---AT BRADHAM’S PHARMACY. SMALL CAKES. CHOCOLATE DROP CAKES. Beat half cup butter, one and half cups fine granulated sugar, yolks four eggs, beaten together until very light, then add one cup milk, one and half cups flour. Beat until perfectly smooth. Beat white to stiff froth, add them, then add another one and half cups flour into which sift two heaping teaspoonfuls Royal powder. Color slightly with melted chocolate. Mix well. Drop in small spoonful on buttered tins and lay a small round buttered cracker on the top of each. When baked remove the cracker, frost with chocolate icing and lay a chocolate cream or other fancy chocolate candy in the depression made by the cracker. BOSTON CREAM PUFFS. Half pint hot water, two thirds cup butter, put over the fire; when boiling stir in one and half cups flour, continue stirring until smooth, and the mixture leaves the sides of the sauce pan. Remove from the fire, cool, beat thoroughly into it five well beaten eggs. Drop on warm greased tins, or a dripping pan, a tablespoonful in a place, leaving space between to prevent touch- ing, brush over with white of an egg, and bake ten or fifteen minutes in a quick oven. When cakes are done they will be hollow. When cold slice off the top, fill space with cream and replace top. CREAM FOR FILLING. Take one pint milk, place one half in a tin pail, and set in boiling water. Reserve from the other half of milk two table- spoonsful to mix with eggs, and unto the rest mix one cup of flour until smooth. When the milk is hot, pour in the flour, and stir until thicker than boiled custard. Then beat well the two tablespoonfuls of milk two eggs one cup granulated sugar a level tablespoonful butter, teaspoonful vanilla, add gradually and continue stirring briskly until so thick that when cold it will drop and not pour from the spoon. When cool fill the puffs, roll in white of an egg, then in coarse granulated sugar. JUMBLES. Beat to a cream half pound sugar, one quarter pound butter, stir in four eggs well beaten, teaspoonful Royal powder into sifted flour enough to make a dough. Roll the dough in fine white sugar, cut with a jagging iron into strips half inch wide and four inches long. Make the strips into rings, wetting the ends to make them adhere. 35 SUGAR BISCUIT. Five eggs, beat separately, to each egg add two kitchen spoon- fuls of sugar, then add four tablespoonfuls butter, flavor with nutmeg. One heaping teaspoonful Royal powder in flour enough to make a soft dough. Roll out thin, cut with biscuit cutter and bake. DOUGHNUTS. Two cups milk, one cake compressed yeast, dissolved in half cup luke warm water. Flour enough to make batter, make at noon, set in a warm place and let rise until night; add table- spoonful butter, a little salt, one egg, cup sugar, tablespoonful cinnamon, teaspoonful soda, flour enough to makeadough. Let rise until morning, roll out, cut into cakes, let rise a short while and fry in hot lard. Roll in pulverized sugar. CRULLERS. One egg, one cup sugar, one cup sour milk, cinnamon or nut- meg to taste, one even teaspoonful soda, one tablespoonful melted butter, and flour enough to roll out. Cut into shapes, and fry. The Strongest and Best Flavoring Extracts, at Davis’ Pharmacy. WAFERS. Mix together half pound pulverized sugar, one quarter pound butter, add six well beaten eggs, then beat whole very hight, stirring into it as much sifted flour as will make the batter rather stiff, a nutmeg, a teaspoonful cinnamon and one tablespoonful rose water

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