ICING FOR GERMAN LEBKUCHEN.

Boil 2 cups of sugar and 1/2 cup of water seven minutes.  Pour over the stiffly beaten whites of three eggs; ice the cakes.  Place cakes in a tin box when icing has become cold and these will keep quite a long time.  I have eaten high-priced, imported Lebkuchen no better than those made from this recipe.

GRANDMOTHER’S MOLASSES CAKES

One quart of New Orleans molasses, 3 eggs, butter size of an egg.  Place all together in a stew-pan on range, allow it to come to boil, stirring constantly, and when cool stir in one tablespoonful of saleratus dissolved in a very little vinegar, and about 3 pounds of flour.  Do not have cake dough too stiff.  Dough should stand until the following day.  Roll out at least 1/2 inch thick.  Cut cakes as large around as an ordinary coffee cup or cut with a knife into small, oblong pieces, a little larger than half a common soda cracker.  Bake in a moderate oven.  Should too much flour be used, cakes will be hard and dry instead of soft and spongy.  This very old and excellent recipe had belonged to the grandmother of Sarah Landis.  Cakes similar to the ones baked from this recipe, also those baked from recipe for “honey cakes,” were sold in large sheets marked off in oblong sections, seventy years ago, and at that time no “vendue,” or public sale, in certain localities throughout Bucks County, was thought complete unless in sound of the auctioneer’s voice, on a temporary stand, these cakes were displayed on the day of “the sale,” and were eagerly bought by the crowd which attended such gatherings.

ANGEL CAKES (BAKED IN GEM PANS)

The whites of four eggs should be beaten very stiff and when partly beaten sprinkle over 1/2 teaspoonful of cream of tartan Finish beating egg whites and sift in slowly 1/2 cup of fine granulated sugar, then sift 1/2 cup of flour (good measure).  Flavor with a few drops of almond flavoring.  Bake in small Gem pans, placing a tablespoonful of butter in each.  Sift pulverized sugar over tops of cakes.  Bake 20 minutes in a very moderate oven.  The recipe for these dainty little cakes was given Mary by a friend who, knowing her liking for angel cake, said these were similar in taste.

“ALMOND BROD”

Three-fourths cup sugar, 3 eggs, 2-1/2 tablespoonfuls olive oil 2 cups flour, 1/2 teaspoonfuls baking powder, 1/2 cup sweet almonds, pinch of salt.  A couple of drops of almond extract.

In a bowl place 3/4 cup of granulated sugar.  Add 3 well-beaten eggs, 2 cups of flour sifted with 1-1/2 teaspoonfuls of baking powder and a pinch of salt.  Mix all well together.  Add 1 cup whole (blanched) almonds and 2-1/2 tablespoonfuls of good olive oil.