No. 48—PLAIN PEPPERNUTS.
- ½ lb. of sugar
- 2 eggs
- 1½ tsps. of cinnamon
- 1 tsp. of cloves
- ¼ tsp. of pepper
- ½ tsp. of ammonia
- Flour enough to make a stiff dough
- ½ cup of brandy
Preparation: The sugar is stirred ½ hour with the eggs, then add cinnamon, cloves, pepper and the ammonia, pulverized with a knife blade. Stir in enough flour to make a stiff dough, roll it out and cut out small cookies. Leave these for 2 to 3 days, turning them over and dipping in brandy and bake slightly in a medium oven.
No. 49—ALMOND STRIPS No. 2.
- ½ lb. of sugar
- 3 eggs
- ½ lb. of almonds, sliced fine and roasted
- Flour enough to make a stiff dough
Preparation: Sugar and eggs are stirred well, the almonds mixed in after they are cold, then flour to make a stiff dough. Roll it out and cut into small strips and bake.
No. 50—HONEY CAKES.
- 2 lbs. of honey
- 1 lb. of sugar
- 5 cents worth of refined potash
- 3 tbsps. of rum
- ¼ lb. of unblanched, chopped almonds
- 2 tbsps. of sugared orange rind
- ¼ lb. of butter
- 4 eggs
- 1 tsp. of cinnamon
- ½ tsp. of ground cloves
- 3 lbs. of flour
- ⅛ lb. of finely cut citron
Preparation: Melt the honey. Dissolve the potash in the rum and cover the dish. Then mix all the other ingredients with the honey, add the rum with the dissolved potash, and lastly the flour. Knead the dough 1 hour and set it in a warm place for 5 days. Then roll it out and bake it. When it is still warm, cut it into squares, oblongs or triangles. If you wish, you may cover them with a frosting, or with almonds and citron before baking.
No. 51—COCOANUT KISSES.