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PLAIN WAFERS

(Cookies) - (The International Jewish Cook Book)







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.











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