Ginger Snaps.-½ cup lard, ½ cup butter, 1 large cup brown sugar, 1 cup water, 1 tablespoon extract ginger, 1 teaspoon each extract cinnamon and cloves, 1 quart flour, 1½ teaspoons Royal Baking Powder. Rub to a smooth paste the lard, butter, and sugar; then rub it into the flour and powder sifted together. Mix into a firm dough with the water and extracts. Roll out the dough thin on a floured board, cut out with a round biscuit-cutter, and bake on greased pan ([fig. XIV]), in a hot, steady oven, 8 minutes.
Edenkobers.—2 eggs, 1 cup sugar, ¼ pound almonds, pounded to paste, ¼ pound chopped citron, ¼ pound chopped candied lemon peel, 2 tablespoons drained honey, 2 cups flour, ½ teaspoon Royal Baking Powder. Mix to a paste, roll out, and cut in small cakes. Bake in moderate oven.
Hermits.—3 eggs, 1 cup butter, 1½ cups sugar, 1 cup chopped raisins, 2 tablespoons chopped citron, 1 teaspoon each extract cloves, allspice, and cinnamon, pinch of salt, 1 teaspoon Royal Baking Powder, flour to roll out. Cut in rounds, bake in moderate oven.
Soft Gingerbread.—1 cup molasses, ½ cup sugar, ½ cup butter, ½ cup milk, 2 eggs, 1 tablespoon ginger, 1 teaspoon allspice, 2 cups flour, 1½ teaspoons Royal Baking Powder. Bake in shallow pans or gem-pans in moderate oven.
Spice Drop Cakes.—Yolks 3 eggs, ½ cup butter, 1 cup molasses, ½ cup milk, 3 cups flour, 2 teaspoons Royal Baking Powder, pinch of salt, spice to taste. Drop on buttered paper on tins, and bake in hot oven.
Sand Tarts.—1 cup butter, 1½ cups sugar, 3 eggs, 1 tablespoon water, ½ teaspoon Royal Baking Powder, flour to roll out. Cut in squares, sprinkle with granulated sugar and powdered cinnamon before baking in hot oven.
Walnut Wafers.-½ pound brown sugar, ½ pound broken walnut meats, 2 level tablespoons flour, ¼ teaspoon Royal Baking Powder, ⅓ teaspoon salt, 2 eggs. Drop small spoonfuls on buttered pans, bake in quick oven.
Fillings and Icings for Cake
Cream Filling.—2 cups sugar, 3 cups milk, 3 heaping tablespoons corn-starch, yolks 5 eggs, 1 tablespoon butter, 2 teaspoons extract vanilla. Scald milk in double boiler, add corn-starch dissolved in little cold milk, stir till smooth. Add sugar, cook 10 minutes. Add egg yolks, cook 4 minutes, take off and add vanilla.