No. 45—EGG CRACKNELS.
- 1 lb. of butter
- ¼ lb. of sugar
- ½ cup of arrack or rum
- 6 hard-boiled yolks of eggs
- 1 lb. of flour
Preparation: The ingredients are mixed well with the hands, and the dough formed into small rings; these are dipped into beaten egg, then rolled in sugar and cinnamon and baked to a golden yellow color.
Remarks: The eggs must be boiled 20 minutes. The yolks are chopped fine before working into the dough. The whites may be chopped, mixed with salt, pepper, oil and vinegar and used for garnishing green lettuce.
No. 46—ALMOND BREAD.
- 1 lb. of brown sugar
- 4 eggs
- ¼ lb. of grated, sweet chocolate
- ½ lb. of chopped almonds
- ½ tsp. of ground cinnamon
- ½ tsp. of ground nutmeg
- ½ tsp. of ground cloves
- 1½ tsps. of baking powder
- 2 cups of flour
Preparation: Sugar and eggs are stirred well, the other ingredients mixed in and lastly the baking powder mixed with the flour. Roll out the dough and bake. When done and still warm, cut into strips.
No. 47—SPRINGELS.
- 1 lb. powdered sugar
- 4–5 eggs
- ¼ tsp. of ammonia or 1 tsp. of baking powder
- 1 lb. of flour
Preparation: The sugar and eggs are beaten well. The ammonia is pulverized with a knife blade and added, then the flour. Roll out the dough and cut out small cookies, then bake in medium oven to a nice color.