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Classic
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page 408
finely cut peel of a lemon, 1/2 of a nutmeg, cloves, and 1/2 wineglassful of rum
or arrac.
Melt the honey on the stove, into this pour the sugar and almonds, stir
together, add the other ingredients and knead to a dough which is set aside for
a week. Then roll the dough about 1/2 inch thick, lay it on a waxed pan and bake
in a hot oven. Cut the cake into pieces about 1 inch wide and 2 inches long.
123. Honey Cakes. 2 pounds of honey, 2 pounds of flour, 1/2 pound of butter, 6
ounces of almonds, the peel of a lemon, 1/8 ounce each of ground cloves and
cardamom, and some baking powder.
Cook honey and butter together, take the dish from the fire, stir in the flour,
spices and the coarsely pounded almonds, and when the dough has cooled mix the
baking powder through it and set aside over night. Roll the dough to the
thickness of about 1/2 inch and make into small square cakes, put an almond on
each, also a piece of citron and bake to a nice yellow color.
124. Holland Pretzels. For the dough take 1/2 pound of flour, 1/2 pound of
sugar, the yolks of 2 eggs, 1 tablespoonful of sour cream and 1 tablespoonful of
coriander. Roll pieces of it with the hands into the shape of little pretzels or
wreaths, and bake.
125. Holland Cakes. 1 pound of flour, 1 pound of sugar, 4 eggs, cloves and
baking powder. Work the dough well, make into balls the size of a walnut, put an
almond or a piece of orange peel on each and bake.
126. Small Cream Cakes. 1/2 pound of flour, 1 egg, 6 ounces of butter, 2 ounces
of sifted sugar, 2 tablespoonfuls of thick sour cream.
Make into a dough, roll, cut with a wineglass or a round cutter, spread the
cakes with lightly browned butter, sprinkle with sugar and cinnamon and bake to
a light brown color.
127. Small Crackers ("Zwieback"). 2 3/4 pounds of flour, 1/2 pound of sifted
sugar, 6 ounces of butter, or half lard and half butter, a little more than 1
pint of milk, 2 ounces of fresh yeast, 3 eggs, a little mace and cloves Warm the
flour, stir in the warmed milk with
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