cups of
flour. Roll thin and cut in strips or squares, with fluted cookie
cutter. Brush with yolk, sprinkle with nuts and sugar, set aside, and
bake in medium oven.

PLAIN WAFERS

Sift one cup of flour and one teaspoon of salt together. Chop in one
tablespoon of butter, and add milk to make a very stiff dough; chop
thoroughly and knead until smooth; make into small balls and roll each
one into a thin wafer. Place in shallow greased and floured pans and
bake in a hot oven until they puff and are brown.

POPPY SEED COOKIES (MOHN PLAETZCHEN)

Take an equal quantity of flour, sugar and butter, and mix it well by
rubbing with the hollow of the hands until small grains are formed. Then
add one cup of poppy seed, two eggs, and enough Rhine wine to hold the
dough together. Roll out the dough on a well-floured board, about half a
finger in thickness, cut into any shape desired.

CARAWAY SEED COOKIES

Beat three-quarters of a pound of butter and a pound of sugar to a
cream; add three eggs, one saltspoon of salt, a gill of caraway seeds
and a teaspoon of powdered mace, stirring all well together to a cream;
then pour in a cup of sour milk in which a level teaspoon of baking-soda
is stirred.

Hold the cup over the mixing bowl while stirring in the soda, as it will
foam over the cup. Last of all stir in enough sifted flour to make a
light dough, stiff enough to roll thin. Roll on a pastry board well
dusted with flour. Cut in round shapes and place in baking-tins well
rubbed with flour.

Sprinkle a little sugar over the cookies and bake them in a moderate
oven till a light brown. When cool, carefully lift the cookies from the
pans with a pancake turner.

CITRON COOKIES

Take one-half cup of butter and one cup and a half of sugar, and rub to
a cream. Add two eggs, three-quarters of a cup of milk; one-half cup of
citron, cut up very fine, one teaspoon of allspice and one of cloves.
Sift one heaping teaspoon of baking-powder into enough flour to thicken.
Make stiffer than ordinary cup cake dough; flavor to suit taste, and
drop on large tins with a teaspoon. Grease the pans, and bake in a
quick oven. The best plan is to try one on a plate. If the dough runs
too much add more flour.

GINGER WAFERS

Take one cup of butter, one cup of sugar, one cup of molasses, half a
cup of cold coffee, with two teaspoons of soda, one teaspoon of ginger,
and flour enough to make a dough stiff enough to roll out thin. Shape
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