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Literary
April 12, 1947
The Wilmington Morning Star
Wilmington, New Hanover County, North Carolina
What is this article about?
A newspaper column by Charlotte Adams featuring an Easter menu including stuffed eggs, baked ham, and dessert of rolled wafers with ice cream, with detailed recipes for the wafers and fudge sauce serving four.
Clipping
OCR Quality
98%
Excellent
Full Text
What's Cooking
BY CHARLOTTE ADAMS
Greet the Easter Bunny
Stuffed Eggs on Watercress
Baked Virginia Ham
Candied Yams
Buttered Cauliflower
Lettuce and Tomato Salad
Rolled Wafers with Ice Cream
(Recipes Serve Four)
Rolled Wafers with Ice Cream
3 eggs
3/4 cup sugar
1 teaspoon baking powder
1 cup cake flour
1 teaspoon vanilla
Ice cream
Beat eggs until very light. Add sugar gradually and beat well. Sift flour, baking powder and a pinch of salt. Fold into egg mixture. Add flavoring. Drop by spoonfuls on greased cooky sheet about three inches apart. Spread out with spatula to about five inches in diameter. Bake in a 375 degree oven about eight minutes. While warm roll into a cone shape. Fill with ice cream and serve with hot Fudge Sauce.
Fudge Sauce
1/3 cup boiling water
1 ounce grated bitter chocolate
1 tablespoon melted butter or margarine
1 cup sugar
2 tablespoons Karo syrup
1 teaspoon vanilla
1/8 teaspoon salt
Gradually add water to chocolate and butter or margarine. Stir until dissolved. Add sugar and syrup. Boil five minutes; add vanilla and salt. Pour over wafers.
BY CHARLOTTE ADAMS
Greet the Easter Bunny
Stuffed Eggs on Watercress
Baked Virginia Ham
Candied Yams
Buttered Cauliflower
Lettuce and Tomato Salad
Rolled Wafers with Ice Cream
(Recipes Serve Four)
Rolled Wafers with Ice Cream
3 eggs
3/4 cup sugar
1 teaspoon baking powder
1 cup cake flour
1 teaspoon vanilla
Ice cream
Beat eggs until very light. Add sugar gradually and beat well. Sift flour, baking powder and a pinch of salt. Fold into egg mixture. Add flavoring. Drop by spoonfuls on greased cooky sheet about three inches apart. Spread out with spatula to about five inches in diameter. Bake in a 375 degree oven about eight minutes. While warm roll into a cone shape. Fill with ice cream and serve with hot Fudge Sauce.
Fudge Sauce
1/3 cup boiling water
1 ounce grated bitter chocolate
1 tablespoon melted butter or margarine
1 cup sugar
2 tablespoons Karo syrup
1 teaspoon vanilla
1/8 teaspoon salt
Gradually add water to chocolate and butter or margarine. Stir until dissolved. Add sugar and syrup. Boil five minutes; add vanilla and salt. Pour over wafers.
What sub-type of article is it?
Recipe
What keywords are associated?
Easter Menu
Rolled Wafers
Ice Cream
Fudge Sauce
Dessert Recipe
What entities or persons were involved?
By Charlotte Adams
Literary Details
Title
Rolled Wafers With Ice Cream
Author
By Charlotte Adams
Subject
Greet The Easter Bunny
Key Lines
Beat Eggs Until Very Light. Add Sugar Gradually And Beat Well.
Sift Flour, Baking Powder And A Pinch Of Salt. Fold Into Egg Mixture.
Drop By Spoonfuls On Greased Cooky Sheet About Three Inches Apart.
Gradually Add Water To Chocolate And Butter Or Margarine. Stir Until Dissolved.
Boil Five Minutes; Add Vanilla And Salt.