| How To Cook: |
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1. The dough should be made the day before the wafers are cooked, and the wafers themselves are best eaten a week or so later.
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2. Store them in an air-tight tin.
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3. Put the flour, sugar and salt into a bowl, add the butter (or margarine) and mix together, working the butter into the other ingredients.
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4. Add the well-beaten egg and mix well.
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5. To improve the flavor half a small wineglass of either brandy or rum may be added. Leave the dough in the bowl in a cool place until the next day.
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6. Heat the waffle iron.
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7. Shape the dough into oblong pieces, rolling them lightly, put in the hot iron, press well down, and bake for 2 minutes on each side, or until golden-brown.
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8. Take out with a flat knife or spatula, put on to a wire tray and let them become quite cold before storing.
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