Walnut Cake

From Mrs. F. P. Burgess

One cupful walnuts (do not break very fine), 1 cupful sugar, 1/2 cupful milk, 1/2 cupful butter (scant), 2 cupfuls flour (before sifting), 2 teaspoonfuls baking powder, whites of 3 eggs beaten to stiff froth. Cream sugar and butter, add milk, then flour, then the beaten whites of eggs, and last the nuts, well floured. As all flour is not the same, a little more milk is sometimes needed to make the right consistency.

Walnut Wafers

From Mrs. John C. Coleman

One cupful brown sugar, 2 eggs, 4 tablespoonfuls flour after it is sifted, pinch of salt, pinch of baking powder. One teaspoonful of mixture makes proper size of wafer. Scatter chopped walnuts on top and allow a little space for spreading between the wafers.

Walnut Wafers

From Mrs. Philip Rice

One cupful broken walnuts, 1 cupful brown sugar, 2 eggs (whites and yolks beaten together), 3 heaping tablespoonfuls flour, pinch of salt, 1 tablespoonful melted butter.