CAKES, COOKIES AND CONFECTIONS
shapes. If squares become too brittle to roll, place in oven to soften. If rolled in tubular shape and tied in bunches with narrow ribbon they are very attractive served at a graduation tea.
Tinted wafers may be made from this mixture by adding vegetable coloring and different flavorings. If tinted wafers are made they must be baked in a very slow oven and turned frequently, otherwise they will not be of uniform color.
Ginger Snaps
| 1 c. light molasses | ½ tsp. soda |
| ½ c. shortening | 1 tbsp. ginger |
| 3 ¼ c. flour | 1 ½ tsp. salt |
Heat molasses to boiling and pour hot molasses over shortening. Add dry ingredients and chill twenty-four hours. Take one-third of the mixture, roll thin and cut carefully. Bake in a moderate oven. Vary the rest with candied orange peel.
May be iced when baked.
Swiss Vanities
| 2 eggs | ½ tsp. vanilla or cinnamon |
| ⅓ tsp. salt | Flour to make a dough to roll |
| 2 tbsp. cream |
Beat eggs well, add other ingredients. Roll very thin— almost transparent. Cut in two-inch squares, Gash like the top of pie crust. Cook in deep fat and sprinkle with powdered sugar. Handle with two forks when frying.
Serve with tea or chocolate.
