SMALL OATMEAL CAKES
Cream together 1½ cups of light brown sugar, ½ cup of lard and butter, mixed, and the yolk of one egg. Add ½ cup of hot water and ¾ teaspoonful of saleratus (baking soda) dissolved in a little boiling water; add 2½ cups of oatmeal the stiffly beaten white of egg and 2½ cups of white flour. Mix all together. Dredge the bake board with flour, roll thin. Cut out with a small round cake cutter. Sift a little flour over the well-greased baking sheets, on which place cakes and bake in a moderately hot oven.
FRAU SCHMIDT'S RECIPE FOR "GERMAN" ALMOND SLICES
- ½ pound sugar, ½ pound butter.
- ½ pound of seeded raisins (chopped).
- ½ pound blanched and chopped almonds.
- 1 teaspoonful cinnamon, 1 teaspoonful of allspice.
- Grated rind and juice of 1 lemon.
- 2 cakes German sweet chocolate, grated.
- 3 whole eggs and 2 extra whites of eggs.
- 2 teaspoons baking powder, 3 cups flour.
- 1 tablespoon vanilla, 2 tablespoons of brandy.
Cream butter and sugar, add eggs, one at a time. Then add all the ingredients. Mix with flour. Flour bake board and take a handful of dough and roll with the hands in shape of a sausage roll. This quantity of dough makes eight rolls. Place on greased baking sheets a short distance apart, so they will not touch when being baked. Bake them in a warm, not hot, oven. Take from the oven when baked and cut while still warm into small slices across the roll. Slices should be about three-quarters of an inch wide. Cover the three sides with the following icing:
Beat together until smooth and creamy 1 cupful of sweet cream, adding enough confectioners' sugar to make it spread.