JAPANESE TEA WAFERS Break the white of one egg in a bowl; add
one tablespoonful of sugar, stir a moment, and then add one tablespoonful of flour
and one-half teaspoonful of softened butter ; beat until well mixed ( it should be
about as thick as cream ). Pour a teaspoonful of this batter on the reverse side
of a large baking-pan, slightly greased, and with the back of the spoon spread
it until about four inches in diameter and almost as thin as tissue paper.
Bake in a moderate oven till brown, and while still warm roll around
a curling-stick. Keep in a covered tin.

WALNUT WAFERS Mix one-half cupful of brown sugar with one-half
cupful of white, and cream with one-half cupful of butter. When smooth, add the
beaten yolks of three eggs and beat hard ; then one-half cupful of New Orleans mo-
lasses, and, last of all, one-half cupful of sifted flour. Drop teaspoonfuls of the batter
on a greased baking-tin, about two inches apart ; place one-fourth of a walnut on each,
and bake in a very slow oven until brown, about ten minutes. Keep in a covered tin.