Place syrup in stew-pan on range to heat, add butter, almonds, spices, etc.
Remove from range, stir in flour gradually. Use about 10 cups of flour. When cool add the dissolved hartshorn. Allow the cake dough to stand in a warm place eight to ten days before baking.
Then place a portion of the cake dough on a greased baking sheet which has been sprinkled lightly with flour, roll cake dough out on the sheet about ⅓ inch in thickness; place in a very moderate oven. When well dried out and nicely browned on top cut the sheets into small squares, the size of ordinary soda crackers.
This is a very old recipe given Mary by Frau Schmidt.
PEANUT COOKIES
One pint of roasted peanuts, measured, after being shelled. Rub off the brown skin, run through a food-chopper. Cream together 2 tablespoonfuls of butter, 1 cup of sugar. Add 3 eggs, 2 tablespoonfuls of milk, ¼ teaspoonful of salt and the chopped peanuts. Add flour to make a soft dough. Roll out on a floured board, cut with a small cake cutter and bake in a moderate oven. This recipe was given Mary by a friend living in Allentown.