Lemon Wafers
| 2 eggs | 5 cents baker’s ammonia |
| 2 cupfuls sugar | 5 cents oil of lemon |
| 2 cupfuls Crisco | Flour to make stiff dough |
| 2 cupfuls milk | 2 teaspoonfuls salt |
Cover ammonia with milk and let soak over night. Next morning add sugar, Crisco, salt, eggs well beaten, lemon and enough flour to make a stiff dough. Roll very thin, cut in squares or diamonds, lay on Criscoed tins and bake from five to seven minutes in hot oven.
Sufficient for one hundred and eighty-six wafers.