Two pounds of sugar, 8 large eggs, ¾ pound of almonds (shelled), ¼ pound of citron, ¼ of a pound each of candied orange and lemon peel, the grated yellow rind of one lemon, 4 teaspoonfuls of cinnamon, 1 teaspoonful allspice, about 2 pounds flour. Separate the eggs. Cream the yolks of eggs and sugar well together. Then add the almonds (which have been blanched by pouring boiling water over them, when the skins may be readily removed), the citron and lemon peel chopped fine. Then add 1 level teaspoonful of different spices. Then add the stiffly beaten whites of eggs, alternately, with the sifted flour. The recipe called for two pounds of flour, but "Frau" Schmidt said; "She was never able to use the whole amount, so she added just enough flour to prevent the mixture spreading when dropped on the baking sheet by tablespoonfuls."
FRUIT JUMBLES
Two cups sugar, 3 eggs (beaten separately), 1 cup butter, 1 cup milk, 3½ cups flour, 3 teaspoonfuls baking powder, ¼ of nutmeg, grated, 1 cup currants. Mix all together and bake in a broad, shallow pan. This is similar to Spanish Bun. When cake is cooled, but not cold, cut in two-inch squares or diamonds before removing from the pan in which the cake was baked.
BROWN "PFEFFERNUSSEN"
For these German cakes Frau Schmidt used the following: 3 pounds of flour, 2 pounds of sugar syrup, ⅛ teaspoonful of black pepper, ¼ pound of lard, ¼ teaspoon of cardamom powder, ¼ pound of butter, ½ teaspoonful of cloves, ½ pound of brown sugar and 2 eggs.
Use as much "Hirschhorn Salz" as can be placed on the point of a knife ("Hirschhorn Salz" translated is carbonate of ammonia and is used for baking purposes). Allow the syrup to heat on the range. Skim off the top. When syrup has cooled mix all ingredients together and stand aside for one week or longer, when form the dough into small balls size of a hickory nut. Place on greased pans and bake half hour in a slow oven.