FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
WAFER
The Wide Encyclopedia of Cookery. An Encyclopedic Handbook for the Homemaker covering Foods and Beverages-their Purchase, Preparation, and Service. 1951. Wm. H. Wise & Co., Inc., New York.
is a thin sweet cookie, which is sometimes baked on a special iron called a rosette iron. This is heated by dipping in hot oil, and the wafer batter dipped into the mold. Because it is very thin, it cooks almost instantaneously.
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. iv
is used in cookery for covering some kinds of sweetmeats, or forms a basis upon which sugary biscuits, such as macaroons, are laid.