English Rolled Wafers I

Ingredients

• ½ cup molasses
• ½ cup butter
• 1 cup flour (scant)
• ⅔ cup sugar
• 1 tablespoon ginger

Steps

1. 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.
2. [Illustration:
3. ENGLISH ROLLED WAFERS I-II.—Page 494. ]
4. [Illustration:
5. MARGUERITES I.—Page 493. ]
6. [Illustration:
7. MOCHA CAKES.—Page 518. ]
8. [Illustration:
9. SMALL ÉCLAIRS.—Page 519. ]
10. [Illustration:
11. ICE CREAM CAKE (Page 517) WITH NUT CARAMEL FROSTING.—Page 530. ]

More recipes with molasses, butter, flour or ginger

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.