The Boston Cooking School magazine of culinary science and domestic economics . QUERIEiJANiWERJ. L. T^ THIS department is for the benefit and free use of our subscribers. Questions relatingto recipes, and those pertaining to culinary science and domestic economics in general,will be cheerfully answered by the editor. Communications for this department must reach us beforethe first of the month preceding that in which the answers are expected to appear. In letters requestinganswers by mail, please enclose addressed and stamped envelope. For menus remit $ Addressqueries to Janet , Edi
The Boston Cooking School magazine of culinary science and domestic economics . QUERIEiJANiWERJ. L. T^ THIS department is for the benefit and free use of our subscribers. Questions relatingto recipes, and those pertaining to culinary science and domestic economics in general,will be cheerfully answered by the editor. Communications for this department must reach us beforethe first of the month preceding that in which the answers are expected to appear. In letters requestinganswers by mail, please enclose addressed and stamped envelope. For menus remit $ Addressqueries to Janet , Editor. Boston Cooking-School Magazine, 372 Boylston St., Boston, Mass. Query 2017.—Recipe for Oatmeal Wafers. Oatmeal Wafers . Mix half a cup of rolled oats, half acup of flour, one tablespoonful of sugarand one-fourth a teaspoonful of salt;with two knives or the tips of the fin-gers work in two tablespoonfuls of but-ter, then add hot water, a few drops ata time, to mix to a stiff dough. Kneadslightly, roll into a thin sheet and cut inrounds or squares. Bake in a moderateoven to a delicate a
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Keywords: ., bookcentury1800, bookdecade1890, booksubjecthomeeco, bookyear1896
