Page:The Pilgrim Cookbook.djvu/100

96 molasses, 2 eggs, 1 teaspoon soda, ¼ pound almonds, chopped fine. Flour enough to roll.—Mrs. E. J. Keuer.

One cup butter, 1 cup lard, 2 cups hot water, 1 pound brown sugar, 1 quart molasses, ½ pound citron (cut small), ½ pound almonds (chopped fine), 2 teaspoons baking soda, 1 nutmeg, 2 teaspoons cinnamon, 1 teaspoon ginger, ½ teaspoon cloves, ½ teaspoon allspice, 3½ sieves full of flour. Let this stand from three days to a week, then roll and cut in diamond shape with one-half almond in center.—Mrs. William Schilke.

One cup sugar, 2 cups molasses, 1 cup buttermilk, 1 cup shortening, 1 level teaspoon soda, 1 level teaspoon ginger, ½ teaspoon allspice, ½ scant teaspoon black pepper, 1 level teaspoon cinnamon, ½ teaspoon salt, 2 eggs. Enough flour to handle.—Mrs. Rausch.

Two pounds white sugar, 8 eggs, 1 tablespoon ground cinnamon, 1 tablespoon allspice, 1 tablespoon cloves (ground), nutmeg, 1 ounce of citron cut fine, and ½ pound almonds blanched and chopped, a pinch of soda dissolved in a little hot water and flour enough to make a good stiff dough. Roll out and cut with a small round cutter. This dough must be prepared the night before. Bake in a medium oven.—Mrs. F. C. Kramer.

One-half pound butter, ½ pound lard, ¾ pound brown sugar, ¾ pound granulated sugar, 1 pint syrup, ¼ pound almonds, ¼ pound each of candied lemon, orange and citron, 1 egg, ½ lemon, ½ grated nutmeg, 1 teaspoon each of anise seed, mace, allspice, cloves and cinnamon, 10 cents worth of cardamon, 1 teaspoon baking soda dissolved in 2 teaspoons brandy, ½ pint water, flour enough to roll.—Mrs. Bertha Hass.