CHAPTER XXVIII.
WAFERS AND CAKES.
Oat Wafers.
¼ cup rolled oats.
¼ cup wheat preparation.
½ cup flour.
1 tablespoon sugar.
¼ teaspoon salt.
1½ tablespoons butter.
Hot water.
Mix first five ingredients. Work in butter with tips of fingers, and add enough water to hold ingredients together. Toss on a floured cloth, pat, and roll as thinly as possible. Shape with a cutter or cut in strips, using a sharp knife. Bake on a buttered sheet in a slow oven until delicately browned.
These are much enjoyed by a convalescent with a glass of milk or cup of cocoa.
Scotch Cookies.
1 egg.
¼ cup sugar.
½ cup thick cream.
½ cup fine oatmeal.
2 cups flour.
2 teaspoons baking powder.
1 teaspoon salt.
Beat egg until light, add sugar and cream; then add oatmeal, flour, baking powder, and salt mixed and sifted. Chill mixture. Toss on a floured board, roll, shape with a round cutter, and bake in a moderate oven.
Wheat Crisps.
½ cup butter.
2 tablespoons sugar.
¼ cup milk.
¾ cup wheat preparation.
½ teaspoon salt.
Flour.
Cream the butter, add sugar gradually, milk, wheat preparation mixed with salt, and enough flour to roll.
