Mix like ordinary cake. Divide this into three parts. Flavor one part with vanilla, 1 with chocolate and the other with cinnamon. These latter will be darker than the first. Place a piece of dough as large as a small marble in a small hot, well-greased waffle or wafer iron. Press two sides of iron together, which flattens out cake, and hold by a long handle over fire, turning it over occasionally until cakes are baked. The cake, when baked, is a delicious, thin, rich wafer, about the size of half a common soda cracker. I have never eaten these Christmas cakes at any place excepting at Aunt Sarah's. The wafer iron she possessed was brought by her Grandmother from Germany. The waffle or wafer irons might be obtained in this country.
ZIMMET WAFFLES (AS MADE BY FRAU SCHMIDT)
- ½ pound butter.
- ½ ounce cinnamon.
- ½ pound sugar.
- 3 eggs.
- Flour.
Work together and form into small balls. Place in hot buttered wafer irons, hold over fire and bake. This is an old German recipe which Frau Schmidt's grandmother used.
"BRAUNE LEBKUCHEN"
- 2 pounds sugar syrup.
- ¼ pound granulated sugar.
- ¼ pound butter.
- ¼ pound coarsely chopped almonds.
- Grate yellow part of one lemon rind.
- ¼ ounce cinnamon.
- ¼ ounce cloves.
- 1 drachm of powdered cardamom.
- 1 ounce of hartshorn, dissolved in a little milk.