1 cup of flour, good measure.

Gradually mix the flour with the milk to form a smooth batter, free
from lumps. Add yolks, then the slightly-beaten whites of eggs. Fasten
the long handle to a wafer iron, shaped like a cup or saucer, and
stand it in hot fat, a mixture of 2/3 lard and 1/3 suet, or oil; when
heated, remove at once, and dip quickly into the batter, not allowing
the batter to come over top of the wafer iron. Then return it to the
hot fat, which should cover the wafer iron, and in about 25 or 30
seconds the wafer should be lightly browned, when the wafer may be
easily removed from the iron on to a piece of brown paper to absorb
any fat which may remain. This amount of batter should make about
forty wafers. On these wafers may be served creamed oysters,
vegetables, chicken or fruit. When using the wafers as a foundation on
which to serve fruit, whipped cream is a dainty adjunct. One
teaspoonful of sugar should then be added to the wafer batter. These
wafers may be kept several weeks, when by simply placing them in a hot
oven a minute before serving they will be almost as good as when
freshly cooked. Or the wafers may be served as a fritter by sifting
over them pulverized sugar and cinnamon.

"BAIRISCHE DAMPFNUDELN"

These delicious Bavarian steamed dumplings are made in this manner: 1
cake of Fleischman's compressed yeast was dissolved in a cup of
lukewarm milk, sift 1 pint of flour into a bowl, add 1 teaspoonful of
sugar and 1 teaspoonful of salt. Mix the flour with another cup of
lukewarm milk, 1 egg and the dissolved yeast cake and milk (two cups
of milk were used altogether). Work all together thoroughly, adding
gradually about 1-1/2 cups of flour to form a soft dough. Do not mix
it too stiff. Cover the bowl with a cloth; stand in a warm place until
it has doubled the original bulk. Flour the bread board and turn out
dough and mold into small biscuits or dumplings. Let these rise for
half an hour, butter a pudding pan and place dumplings in it, brushing
tops with melted butter. Pour milk in the pan around the dumplings to
about two-thirds the depth of the dumplings; set pan on inverted pie
tin in oven and bake a light brown. Serve with any desired sauce or
stewed fruit. Or, after the shaped dough has raised, drop it in a
large pot of slightly-salted boiling water, allowing plenty of room
for them to swell and puff up, and boil continuously, closely covered,
for 20 minutes. This quantity makes about 30