WAFERS.

Wairarapa Age, Volume XXXII, Issue 10134, 12 January 1911, Page 5

WAFERS.

Take onejquart of milk, six eggs, a quarter of a pound of butter, two ounces of yeast, salt and flour. Beat : up the eggs,' melt the butter,, dis"solve the yeast in a little - of the milk, mix all together and add batter. Set this to rise, and bake for fifteen minutes. Geneva "Wafers are made without yeast "as follows Take three ounces of fin©, flour, two ounces of caster sugar, three ounces of butter, two eggs. Vanilla essence, cream and apricot jam. Cream the butter and sugar together, beat in each egg separately, add a few drops of Vanilla, , and stir in the flour lightly.' Put the mixture into a forcing bag with a large plain pipe, force it out on a well battered baking tin in portions that wouk] just fill a teaspoon and spread thinly with a hot. wet palette knife. Bake in a moderate oven until set; then take out' with a palette knife. Bake in a them round cornet tins. Place one inside the other to keep in shape, replace in the oven and bake until lightlv browned, turning them frequently. When cool remove, the moulds and fill with stiffly whipped /-roam and iam. We recommend the '■' Mikado" Blend Tea with these wafers. This tea is an extremely fine mixture of Ceylon and Indian Teas .and is one of the finest of Cattily Teas. retail,f and -your«tors<eeper . is certain to stock it. Although it coßts - birt; Is 6d per lb it. will, surprise you. ■ Many say-it ie. quite, as good as other brands sold at 2s and Ib 2d. I