LEKACH

This recipe is one that is used in Palestine.  It makes a honey cake not nearly as rich as those in the foregoing recipes for honey cakes, but will very nicely take the place of a sweet cracker to serve with tea.

Take three cups of sifted flour, one-quarter teaspoon of salt, add three eggs, one teaspoon of allspice, one teaspoon of soda, the grated rind and juice of one-half lemon and three tablespoons of honey, mix all ingredients well.  Roll on board to one-fourth inch in thickness and cut with form.  Brush with white of egg or honey diluted with water.  On each cake put an almond or walnut.  Bake in moderate oven from fifteen to twenty minutes.

LEBKUCHEN

Four eggs, one pound of brown sugar; beat well.  Add one-eighth pound of citron shredded, one-eighth pound of shelled walnuts (broken), one and one-half cups of flour, one teaspoon of baking-powder, two teaspoons of cinnamon, one-fourth teaspoon of allspice.  Spread the dough in long pans with well-floured hands, have about one and one-half inches thick.  Bake in very moderate oven.  When baked, cut in squares and spread with icing.  Set in a cool stove or the sun to dry.

It is best to let these cakes and all honey cakes stand a week before using.

OLD-FASHIONED LEBKUCHEN

Heat one cup of molasses, mix it with two cups of brown sugar and three eggs, reserving one white for the icing; add one level teaspoon of baking-soda that has been dissolved in a little milk, then put in alternately a little flour and a cup of milk; now add one tablespoon of mixed spices, half cup of brandy, one small cup each of chopped nuts and citron, and lastly, flour enough to make a stiff batter.  Place in shallow pans and bake slowly.  When done, cover with icing and cut in squares or strips.

Icing for Lebkuchen.—­One cup of powdered sugar added to the beaten white of one egg; flavor with one teaspoon of brandy or lemon juice.

DESSERTS

BOILED CUSTARD

Take two cups of milk, two eggs or the yolks of three eggs, two tablespoons of sugar and one-half teaspoon of vanilla.  Put the milk on to heat in a double boiler.  Beat the eggs thoroughly with the sugar; into them pour the hot milk, stirring to prevent lumps.  Return all to the double boiler and cook until the custard coats the spoon, but no longer.  If the mixture should curdle, set the boiler in a pan of cold water and beat with a wire egg-beater until smooth.  When the steam passes off add the vanilla, or other flavoring.

In the winter, when eggs are expensive, the custard may be made with one egg and one heaping teaspoon of cornstarch dissolved in a little cold milk.

If desired, the whites of the eggs may be beaten separately and added to the custard after it is cold or beaten with sugar into a meringue.