“PENNSYLVANIA DUTCH” KISSES

One cup of pulverized sugar, whites of 3 eggs, 1 heaping cup of nut meats (Mary used hickory nut meats), a pinch of salt.  To the very stiffly beaten whites of eggs add sugar, salt and lastly the nut meats.  Drop teaspoonfuls of this batter on a greased, floured baking tin.  Bake in a moderate oven.

LITTLE CRUMB CAKES

For these small cakes Aunt Sarah creamed together 1/2 cup of granulated sugar, 1/4 cup butter.  One quite large egg was used.  The egg yolk was added to the creamed sugar and butter and thoroughly beaten, then scant 1/2 cup of milk was added, and one heaping cup of fine dried bread crumbs sifted with 3/4 teaspoonful of baking powder and 1/4 cup of finely chopped or rolled black walnut meats.  Lastly, add the stiffly beaten white of egg.  Flavor with grated nutmeg.  Bake in small muffin pans in a moderate oven.  This makes nine small cakes.  No flour is used in these cakes, but, instead of flour, bread crumbs are used.

DELICIOUS VANILLA WAFERS (AS MARY MADE THEM)

1/4 pound of butter. 1/4 pound of flour. 1/4 pound of sugar. 2 eggs.

Cream together butter and sugar, add yolks of eggs, beat well, then add stiffly beaten whites of eggs and flour alternately.

Flavor with essence of vanilla, drop from spoon on to cold iron pan, not too close together, as the cakes will spread.  Bake quickly in a hot oven until outer edge of cakes have browned.

MACAROONS (AS AUNT SARAH MADE THEM)

One-half pound of almonds, blanched and chopped fine, 1/2 pound of pulverized sugar, whites of 4 eggs.  Place sugar and almonds in a pan on the range, until colored a light yellow-brown.  Beat whites of eggs very stiff, mix all ingredients together, then drop with a spoon on tins waxed with bees’ wax, and bake in a quick oven.

“SPRINGERLES” (GERMAN CHRISTMAS CAKES)

4 eggs. 1 pound sifted pulverized sugar 2 quarts flour, sifted twice. 2 small teaspoonfuls baking powder.

Beat whites and yolks of eggs separately, mix with sugar and beat well.  Add flour until you have a smooth dough.  Roll out pieces of dough, which should be half an inch thick.  Press the dough on a floured form or mold, lift the mold, cut out the cakes thus designed and let lie until next day on a floured bread board.  The next day grease pans well, sprinkle anise seed over the pans in which the cakes are to be baked; lay in cakes an inch apart and bake in a moderate oven to a straw color.  The form used usually makes six impressions or cakes 1-1/2 inches square, leaving the impression of a small figure or flower on surface when dough is pressed on form.

OATMEAL COOKIES