Sift three cupfuls of graham flour and one cupful of white flour with a heaping teaspoonful of salt and two teaspoonfuls of baking powder. Melt two tablespoonfuls of butter with one of sugar in a pint of scalding milk. Make a hole in the middle of the flour, and pour this in. Stir to a soft dough, turn upon a floured pastry-board, roll out quickly and lightly into a thin sheet, cut into rounds with a biscuit-cutter, and bake in a floured baking pan until brown and crisp. While hot, spread lightly with butter.
Cream a cup of butter with two cups of sugar, work in two beaten eggs, a small cup of cold water and the grated rind and the juice of a large lemon. Add flour to make the dough stiff enough to roll out; roll very thin, cut into rounds and bake. Orange wafers may be made in the same way.
Cream a cup of butter with two cups of sugar, add three well-beaten eggs and vanilla to taste. Stir in just enough flour to make a soft dough that can be rolled. Roll very thin, cut into rounds, and bake.
Cream together four tablespoonfuls of butter and a half-cup of sugar. When this mixture is soft and creamy add the well-whipped yolks of two eggs, four tablespoonfuls of milk, a cup of roasted and ground peanuts, and enough flour to make a good dough. Roll into a thin sheet, cut into rounds and bake.