Recipes

Vanilla Wafers

Recipe No. 89 from the U.S. Army's WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Desserts

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 89 from the U.S. Army’s WWII cookbook — Cakes and Cookies. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Flour, sifted — 3¾ pounds (3¾ No. 56 dippers)
  • Salt — 1 ounce (2 mess kit spoons)
  • Shortening — 2¼ pounds (1½ mess kit cups)
  • Sugar, granulated — 1¾ pounds (⅞ No. 56 dipper)
  • Eggs, beaten — 12 eggs (⅔ No. 56 dipper)
  • Vanilla — 2 ounces (4 mess kit spoons)

Directions

  1. Sift flour and salt together.
  2. Mix shortening and sugar; beat until light and fluffy.
  3. Add beaten egg gradually, mixing well after each addition.
  4. Add vanilla. Add flour mixture gradually; mix well.
  5. Drop onto ungreased baking pans and flatten with a spatula. Bake in moderate oven (375° F.) 8 to 10 minutes.
  6. Remove from pans at once.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Flour, sifted — 4¾ oz Salt — about ½ tsp Shortening — 3 oz Sugar, granulated — 2¼ oz Eggs, beaten — 1 eggs Vanilla — about 1 tsp

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 89, Cakes and Cookies. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.