Peppernuts (No. 5)
Sift together two cupfuls of sugar, four cupfuls of flour, one tablespoonful of cinnamon, half a tablespoonful of cloves, and one and a half teaspoonfuls of baking-powder. Add to this half a cupful of citron, chopped fine; the grated rind of a lemon and a quarter of a nutmeg. Make to a dough with four eggs beaten enough to mix yolks and whites. Shape into balls the size of a hickory-nut, with buttered hands, and bake in pans lined with greased paper. When done, cover with an icing.
Icing for peppernuts
Into two tablespoonfuls of boiling water stir enough confectioner’s sugar to make it thick. Flavor with lemon juice and a little of the grated rind. The icing should be of the right consistency to be applied with a pastry brush. Let the cakes stand in a cool, dry place until the icing has hardened.
Vanities (No. 1)
Beat two eggs; stir in a pinch of salt and a half-teaspoonful of rose water; add sifted flour until just stiff enough to roll out. Cut with a cake-cutter and fry quickly in hot cottolene or other fat. Sift powdered sugar on them while hot, and when cool put a teaspoonful of jelly in the center of each.
Vanities (No. 2)
Boil a cupful of milk and thicken it in the saucepan with flour to a stiff dough. Let it become cool, then break in three eggs, one at a time, and beat thoroughly. Add a tablespoonful of melted butter. Drop it by small teaspoonfuls into hot cottolene or some good fat, fry to a delicate brown; drain and roll in a mixture of sugar and cinnamon.
Anise cakes
Cream a half-pound of butter with a half-pound of sugar, add three well-beaten eggs and enough flour to make a stiff dough, adding to the flour an ounce of anise seed. Roll into a thin sheet, cut into shapes with a cutter and bake.