The Boston Cooking-School Cook Book

The book that taught America to measure. Fannie Farmer's 1896 classic replaced the pinch, the lump and the teacup of the old receipts with the level cup and the level spoon — and then filled eight hundred pages with what to do next.

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Almond Wafers

Before baking Rolled Wafers, sprinkle with almonds blanched and chopped. Other nut meats or shredded cocoanut may be used in place of almonds. English Rolled Wafers I (Brandy Wafers) 1½ cup molasses ½ cup butter 1 cup flour (scant) 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.

ENGLISH ROLLED WAFERS I-II. - Page 494.

MARGUERITES I. - Page 493.

MOCHA CAKES. - Page 518.

SMALL ÉCLAIRS. Page 519.

ICE CREAM CAKE (Page 517) WITH NUT CARAMEL FROSTING. Page 530.

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← Rolled Wafers (Cup butter cup powdered sugar)English Rolled Wafers II →