WAFERS.

Wairarapa Age, Volume XXXII, Issue 10141, 19 January 1911, Page 5

WAFERS.

Take one quart 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, dissolve the yeast in a little of the milk, mix all together and add barter-. Set this to rise, and bake for fifteen minutes. Geneva Wafers arc made without yeas.t as follows: Take three ounces of fine flour, two ounces of caster sugar, three ounces of butter, two eggs, Vanilla essence, cream and apricot jam. Creami 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, would 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 lightly browned, turning them '■. frequently. When cool remove the moulds and fill with stiffly whipped cream and jam. We ret the "Mikado" Blend Tea r.-ith these wafers. This tea is ah pxt r em*»ly fine mixture of Ceylon and Indian Teas, and is one of the finest of Family Teas. It costs but Is Od per lb retail, and your storekeeper is certain to stock it. . Although it costs but Is Gd per lb it_ will surprise you. Many say it i? quite as good as other brands sold at 2s and ait 2d.