1/2 cup butter or nut butter

1 cup sugar

1 egg

1 teaspoonful bicarbonate soda

2 tablespoonfuls milk

Graham flour

Beat the butter to a cream; add the egg, and beat again until light. Gradually beat in the sugar. Dissolve the soda in two tablespoonfuls of water, and add it to the sugar mixture. Add the milk, and work in sufficient Graham flour - about three cupfuls - to make a very stiff dough. Knead until the mixture will hold together. Roll into a very thin sheet and cut into two-inch squares. Lift carefully with a cake turner, put into slightly greased pans and bake in a moderate oven until thoroughly crisp and lightly browned - about eight minutes.

Oatmeal Wafers

Substitute rolled oats for Graham flour, and manipulate precisely the same as for Graham wafers.