The 1918 Fanny Farmer Cookbook

Kornettes

/4 cup finely

chopped popped

corn

/4 teaspoon salt

/4 tablespoon soft

butter

/2 teaspoon

vanilla

White 1 egg

Blanched and

chopped almonds

/3 cup sugar

Candied cherries

Add butter to corn. Beat egg white until stiff, and add sugar gradually, continuing the beating.

Combine mixtures; then add salt and vanilla. Drop mixture from tip of spoon on a well

buttered

sheet, one inch apart. Shape in circular form with case knife first dipped in cold water.

Sprinkle

with almonds and place a piece of candied cherry on the centre of each. Bake in a slow oven

until delicately browned.

Rolled Wafers

/4 cup butter

/4 cup milk

/2 cup powdered

sugar

/8 cup bread

flour

/2 teaspoon vanilla

Cream the butter, add sugar gradually, and milk drop by drop; then add flour and flavoring.

Spread very thinly with a broad, long−bladed knife on a buttered inverted dripping−pan.

Crease

shape.

in three−inch squares, and bake in a slow oven until delicately browned. Place pan on back of

range, cut squares apart with a sharp knife, and roll while warm in tubular or cornucopia

If squares become too brittle to roll, place in oven to soften. If rolled tubular shape, tie in

bunches with narrow ribbon. These are very attractive, and may be served with sherbet, ice

cream, or chocolate. If rolled cornucopia shape, they may be filled with whipped cream just

before sending to table. Colored wafers may be made from this mixture by adding leaf green

fruit red. If colored green, flavor with one−fourth teaspoon almond and three−fourths

teaspoon

vanilla. If colored pink, flavor with rose. Colored wafers must be baked in a very slow oven

Chapter XXX − GINGERBREADS, COOKIES, AND WAFERS

574