Beat all well together.  Add flour enough that they may be rolled out, no more.  Flour bake-board well; cut dough with cake cutter into small round cakes and bake in a rather quick oven.  This recipe will make a large number of cakes if dough be rolled thin as a wafer.  Frau Schmidt was able to keep these cakes some time—­under lock and key.  If cake dough be mixed one day and allowed to stand over night, cakes may be rolled out much more easily and cut thinner.

ALMOND MACAROONS (AS PREPARED BY MARY)

Three eggs (whites only), 3/4 pound of pulverized sugar, 1/2 pound of almond paste (which may be bought ready prepared).  Beat eggs very stiff, add other ingredients.  Drop teaspoonfuls on a baking sheet and bake in a moderate oven 15 or 20 minutes.  Macaroons prepared from this recipe are delicious and resemble those sold by confectioners.

“HONIG KUCHEN” (HONEY CAKES)

Two pounds of flour, 1/2 pound of butter, 2/3 pound of almonds, 2 pounds of honey in liquid form, the grated yellow rind of one lemon, 1/2 teaspoonful of cloves, 1/2 teaspoonful of cinnamon, 1 ounce of hartshorn, dissolved in a small quantity of water.  Boil together honey and butter, remove from fire, and when mixture has cooled add the hartshorn, coarsely chopped almonds and flour.  Allow this mixture to stand several days, roll out 1/3 inch thick.  Cut in small round cakes, place a whole almond in centre of each cake.  Bake a light brown in a moderate oven.

FRAU SCHMIDT’S MOLASSES SNAPS

Two cups of New Orleans molasses, 1 cup of lard, 1 tablespoonful of ginger, 1 teaspoonful of cinnamon, 1/4 teaspoonful of cloves, 1/2 a grated nutmeg, 1 tablespoonful of saleratus dissolved in a small quantity of hot water.  Add enough flour to form a very stiff dough.  Stand dough aside until the following day, when roll out very thin on a well-floured bake-board.  Cut with a small round cake cutter and bake in a hot oven.  These are good, cheap small cakes.

HICKORY NUT CAKES

One cup of hickory nut meals, 1 cup of pulverized sugar, 1 egg, a pinch of salt, 2 teaspoons of flour.  Mix all ingredients together.  Drop small pieces on a sheet-iron and bake.

“LEBKUCHEN” (AS THE PROFESSOR’S WIFE MADE THEM)

Two pounds of sugar, 8 large eggs, 3/4 pound of almonds (shelled), 1/4 pound of citron, 1/4 of a pound each of candied orange and lemon peel, the grated yellow rind of one lemon, 4 teaspoonfuls of cinnamon, 1 teaspoonful allspice, about 2 pounds flour.  Separate the eggs.  Cream the yolks of eggs and sugar well together.  Then add the almonds (which have been blanched by pouring boiling water over them, when the skins may be readily removed), the citron and lemon peel chopped fine.  Then add 1 level teaspoonful of different spices.  Then add the stiffly beaten whites of eggs, alternately, with the sifted flour.  The recipe called for two pounds of flour, but “Frau” Schmidt said; “She was never able to use the whole amount, so she added just enough flour to prevent the mixture spreading when dropped on the baking sheet by tablespoonfuls.”