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Swedish Wafers

5 ozs. flour 14 teaspoon vanilla Shredded almonds Cream the butter, add sugar gradually, eggs slightly beaten, flour, and flavoring. Drop by spoonfuls on an inverted buttered dripping-pan. Spread very thinly, using a knife, in circular shapes about three inches in diameter. Sprinkle with almonds, and bake in a slow oven. Remove from pan, and shape at once over the handle of a wooden spoon.

Marguerites I 14 teaspoon baking powder 1/3 teaspoon salt 2 eggs 1 cup brown sugar 1/2 cup flour 1 cup pecan nut meats, cut in small pieces Beat eggs slightly, and add remaining ingredients in the order given. Fill small buttered tins two-thirds full of mixture, and place pecan nut meat on each. Bake in a moderate oven fifteen minutes. 1½ cups sugar 1/2 cup water 5 marshmallows Whites 2 eggs