Grease the patty pans with lard and sprinkle a little ground rice in each. Half fill them and bake in a quick oven for ten minutes.
*German Biscuits
5 ozs. flour
2 ozs. butter
2 ozs. sugar
2 yolks of eggs
1 white of egg
2 table-spoons cream or milk
1 oz. almonds
Beat the sugar and butter together. Add the flour and the beaten yolks. When well mixed add the cream or milk. Cut the paste thus made into strips and form it into different shapes. Brush over with the white of egg. Blanch and chop the almonds and strew them over the biscuits. Bake on a greased tin.
*Gingerbread Nuts
¹⁄₂ lb. butter
1¹⁄₂ lbs. flour
¹⁄₂ lb. powdered sugar
¹⁄₂ oz. ginger
¹⁄₂ nutmeg grated
10 ozs. treacle
Sift the flour. Rub the butter finely into it. Sift the sugar and add it to the butter and flour. Add the rest of the ingredients (and caraway seeds if liked). Mix well together. Shape into little cakes. Bake on oiled paper in a slow oven.
Ginger Snaps
1 large cup butter and lard mixed
¹⁄₂ cup sugar
1 cup molasses
¹⁄₂ cup water
1 table-spoon ginger
1 table-spoon cinnamon
1 tea-spoon cloves
1 tea-spoon soda
Flour
Mix altogether, dissolving the soda in a very little hot water. Add sufficient flour to make a fairly stiff dough. Roll out thin and bake in a quick oven.