Beat all well together. Add flour enough that they may be rolled out, no more. Flour bake-board well; cut dough with cake cutter into small round cakes and bake in a rather quick oven. This recipe will make a large number of cakes if dough be rolled thin as a wafer. Frau Schmidt was able to keep these cakes some time—under lock and key. If cake dough be mixed one day and allowed to stand over night, cakes may be rolled out much more easily and cut thinner.
ALMOND MACAROONS (AS PREPARED BY MARY)
Three eggs (whites only), ¾ pound of pulverized sugar, ½ pound of almond paste (which may be bought ready prepared). Beat eggs very stiff, add other ingredients. Drop teaspoonfuls on a baking sheet and bake in a moderate oven 15 or 20 minutes. Macaroons prepared from this recipe are delicious and resemble those sold by confectioners.
"HONIG KUCHEN" (HONEY CAKES)
Two pounds of flour, ½ pound of butter, ⅔ pound of almonds, 2 pounds of honey in liquid form, the grated yellow rind of one lemon, ½ teaspoonful of cloves, ½ teaspoonful of cinnamon, 1 ounce of hartshorn, dissolved in a small quantity of water. Boil together honey and butter, remove from fire, and when mixture has cooled add the hartshorn, coarsely chopped almonds and flour. Allow this mixture to stand several days, roll out ⅓ inch thick. Cut in small round cakes, place a whole almond in centre of each cake. Bake a light brown in a moderate oven.