Lemon Wafers
2 eggs 2 cupfuls sugar 2 cupfuls Crisco 2 cupfuls milk 5 cents baker's ammonia 5 cents oil of lemon Flour to make stiff dough 2 teaspoonfuls salt Cover ammonia with milk and let soak over night. Next morning add sugar, Crisco, salt, eggs well beaten, lemon and enough flour to make a stiff dough. Roll very thin, cut in squares or diamonds, lay on Criscoed tins and bake from five to seven minutes in hot oven.
Sufficient for one hundred and eighty-six wafers.