Breakfast, Luncheon and Tea

by Marion Harland

Seed Wafers.

½ pound of sugar.

¼ pound of butter, creamed with the sugar.

4 eggs, beaten very light.

Enough flour for soft dough.

1 ounce carraway-seeds, mixed with the dry flour.

Mix well; roll into a very thin paste. Cut into round cakes, brush each over with the white of an egg, sift powdered sugar upon it, and bake in a brisk oven about ten minutes, or until crisp. Do not take them from the baking-tins until nearly cold, as they are apt to break while hot.