"ALMOND BROD"
Three-fourths cup sugar, 3 eggs, 2½ tablespoonfuls olive oil 2 cups flour, ½ teaspoonfuls baking powder, ½ cup sweet almonds, pinch of salt. A couple of drops of almond extract.
In a bowl place ¾ cup of granulated sugar. Add 3 well-beaten eggs, 2 cups of flour sifted with 1½ teaspoonfuls of baking powder and a pinch of salt. Mix all well together. Add 1 cup whole (blanched) almonds and 2½ tablespoonfuls of good olive oil.
Knead the dough thoroughly. Do not have dough too stiff. Divide the dough into four equal parts, roll each portion of dough on a well-floured bake board into long, narrow rolls. Place the four rolls on a baking sheet over which flour had been previously sifted. Place the rolls a short distance apart and bake in a quick oven about twenty minutes or until light brown on top. On removing the baking sheet from the oven cut rolls at once, while the almonds are still warm, into two-inch pieces. From this recipe was made thirty pieces of almond bread. The olive oil, used as shortening, is not tasted when baked. These are a very good little cake, and not bread, as their name would lead one to suppose.
"GROSSMUTTER'S" HONEY CAKES
One quart of boiled honey (if possible procure the honey used by bakers, as it is much cheaper and superior for this purpose than the clear, strained honey sold for table use). Add to the warm honey two generous tablespoonfuls of butter, yolks of four eggs, two ounces of salaratus (baking soda), dissolved in a very small quantity of vinegar, just enough to moisten the salaratus. Add just enough flour to enable one to stir well with a spoon. Work the dough a half hour and allow it to stand until the following day, when cut cakes from the dough which had been rolled out on the bake-board one-half inch thick. The dough should be only just stiff enough to roll out, as should the dough be too soft the cakes will become hard and crisp, instead of light and spongy, and if too great a quantity of flour is added the cakes will not be good. As the thickening qualities of flour differ, the exact amount required cannot be given. When about to cut out cakes, the bake-board should be well-floured. Cut the cakes the size of the top of a large coffee-cup, or roll out in one-half inch thick on a well-floured baking sheet and mark in small, oblong sections with a knife, they may then be easily broken apart when baked. These cakes should he baked in a moderately hot oven and not a hot oven.