Chef’s Mystery

Delicious vanilla wafer cookies can be made home using simple ingredients. For ease of rolling out the dough make sure to chill the dough before baking the cookies.

Ingredients

1/3 cup shortening, can use part butter for extra good flavor
1 cup sugar
1 egg
1/4 cup milk
2 teaspoons vanilla
2 cups flour
3 teaspoons baking powder
1/2 teaspoons salt

Steps

Cream the shortening, sugar and egg.
Add milk and vanilla.
Beat mixture together.
Sift flour, baking powder and salt into the mixture.
Mix until a cookie dough forms.
Chill dough.
Roll out thin.
Bake at 400 to 425 degrees F (hot oven) until light brown.
The cookies should be thin and crisp when finished baking.
Place on wire baking racks to cool.
Makes 6 dozen small cookies.

Things You’ll Need

Mixer
Measuring cups and measuring spoons
Mixing bowls
Sifter or sieve
Rolling pin
Pastry cloth
Cooling racks
Oven mitts

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Ingredients:

4 oz veal (per person), slices, milk fed, pink in color, 1/4 inch thick
olive oil
lard
salt
flour
eggs (1 egg per two slices veal ,beaten
fine dry bread crumbs

Directions:

Trim all fat from veal. Pound each slice as thin as possible (about 1/8 inch thick). Make small vertical cuts all around the edges of the veal. Salt each slice. Dip first into a soup plate containing flour, and shake off excess; next into a soup plate of beaten egg; finally into a soup plate containing dried bread crumbs, pressing crumbs well in with the palm of your hand, then shaking off excess. Fry in deep fat, half olive oil, half melted lard, so hot that it smokes, for 2 to 3 minutes on each side, or until heat is right when the breading ripples golden brown. Schnitzel is done and tender when a fork goes right through the meat. Serve garnished with lemon wedges and potatoes or salad as a side dish.