Champagne Wafers for Christmas Ice Cream

Take six ounces of powdered sugar and three well beaten eggs, and three ounces of flour, a teaspoon of vanilla extract and beat together thoroughly. Drop a teaspoon of this mixture on small, flat baking tins and spread out very thinly. Bake for three minutes in a hot oven. When brown at the edge, they are done, and should be taken out and rolled round a stick the thickness of one’s little finger, very quickly before they harden.