[Illustration: Cook]
1 cup sifted cake flour
1 teaspoon cinnamon
⅔ cup sugar
½ cup GRANDMA’S MOLASSES
2 teaspoons ginger
½ cup butter _or_ margarine
Heat oven to 300° F. (slow). Sift together first four ingredients. Heat
molasses _just_ to boiling point in saucepan large enough for mixing
cookies. Add butter or margarine; stir until melted. Stir in flour
mixture. Mix well. Drop ½ teaspoonful dough at a time onto greased cooky
sheets, 2 inches apart. Bake 15 to 18 minutes. Remove from oven. Cool 2
minutes. Carefully slip spatula underneath wafer to remove from pan.
Quickly roll over handle of wooden spoon. If wafers become brittle
before they are shaped, place in oven a minute to reheat. Then remove
from pan. Store in tightly closed tin box.
YIELD: 30 rolled wafers.
_Ice Cream Shells_: Drop 1 tablespoonful of dough at a time onto greased
cooky sheets, 3 inches apart. Bake 20 minutes. Shape over bottom of
custard cups. Just before serving, fill shells with ice cream.
YIELD: 18 ice cream shells.