1 cup molasses, 1 cup sugar, 1 cup of a mixture of lard and butter, 1 egg, 1 teaspoonful of ginger, 1 teaspoonful of cinnamon, ½ a grated nutmeg, 1 teaspoonful of soda dissolved in 1 teaspoonful of vinegar. About 3 cups of flour should be added.
Dough should be stiff enough to roll out very thin, and the cakes may be rolled thinner than would be possible otherwise, should the cake-dough stand aside over night, or on ice for several hours, until thoroughly chilled. Cut cakes small with an ordinary cake cutter and bake in a quick oven. These are excellent and will remain crisp some time if kept in a warm, dry place.
GERMAN "LEBKUCHEN"
This is a recipe for good, old-fashioned "German Christmas cakes," from which Aunt Sarah's mother always baked. She used:
- 1 pound dark brown sugar.
- 3 whole eggs and yolks of 3 more.
- ¼ pound citron finely shaved on a "slaw-cutter."
- ½ pound English walnut meats (chopped fine).
- 1 quart flour sifted with 2 teaspoonfuls of baking powder.
Mix well together. Do not roll thin like ginger snaps, but about a half inch thick. Cut out about size of a large coffee cup. Bake in a moderate oven and when cold ice the cakes with the following icing: