GENEVA WAFERS
2 eggs
3 ounces of butter
3 ounces of flour
3 ounces of pounded sugar

Filling
preserve
whipped cream

Two eggs, three ounces of butter, three ounces of flour, three ounces of pounded sugar.

Well whisk the eggs, put them into a basin and stir to them the butter, which should be beaten to a cream; add the flour and sifted sugar gradually, and then mix all well together. Butter a baking sheet, and drop on it a teaspoonful of the mixture at a time, leaving a space between each.

Bake in a cool oven; watch the pieces of paste, and, when half done, roll them up like wafers and put in a small wedge of bread or piece of wood, to keep them in shape. Return them to the oven until crisp.

Before serving, remove the bread, put a spoonful of preserve in the widest end, and fill up with whipped cream. This is a very pretty and ornamental dish for the supper-table, and is very nice and very easily made.

The recipe in this entry was taken from "The White House Cook, Cooking, toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, etc. etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home," by Mrs. F.L. Gillette and Hugo Ziemann, Steward of the White House (1887). "In presenting to the public the "WHITE HOUSE COOK BOOK," the publishers believe they can justly claim that it more fully represents the progress and present perfection of the culinary art than any previous work.... EVERY RECIPE HAS BEEN TRIED AND TESTED, and can be relied upon as one of the best of its kind. It is comprehensive, filling completely, it is believed, the requirements of housekeepers of all classes." For the entire copyright-free cookbook visit www.gutenberg.org.... Photo: Mary Melfi.

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