Preparation: Butter, lard, sugar and eggs are stirred well; baking soda dissolved in the sour milk, coffee, ginger, cinnamon, cloves added and flour to make a stiff dough. Roll it out, cut out the cookies with a tumbler and bake. No. 41—BROWN PEPPERNUTS No. 1. 1½ lbs. of sugar 2 lbs of butter 1½ lbs. of syrup ¼ oz. of cardamom ¼ oz. of cinnamon 3 grated lemon rinds ½ lb. ground almonds ¼ lb. of finely chopped citron 1¼ ozs. of potash, dissolved in ¼ cup of rose water 5 lbs. of flour Preparation: Sugar and butter are stirred to a cream, then all ingredients mixed in and lastly the flour. Make little heaps or nuts on buttered pans and bake them. No. 42—BROWN PEPPERNUTS No. 2. 1½ lbs. of butter 1 lb. of sugar 1 lb. of syrup 1 cup of rose water 2 tsps. of hartshorn salt ½ cup of finely chopped citron ¼ lb. of ground almonds 1 tbsp. of cardamom 1 grated lemon rind 3 lbs. of flour Preparation: Preparation is the same as the one before, No. 41, Brown Peppernuts. The hartshorn salt is dissolved in the given quantity of rose water. No. 43—SUGAR PEPPERNUTS. 1 lb. of butter 1½ lbs. of sugar ¼ lb. of blanched, ground almonds ¾ cup of sweet cream ½ cup of finely cut citron 1 tbsp. of cardamom 2 tbsps. of brandy 1½ tsps. of hartshorn salt dissolved in 1 cup of rose water 3 lbs. of flour Preparation is the same as given under No. 41. No. 44—VANILLA STARS. 1 lb blanched, ground almonds 5 eggs 1 lb. of sugar 2 vanilla beans Preparation: The vanilla is crushed with the sugar, then yolks of eggs, almonds, beaten whites of eggs mixed in and stirred 1 hour. Roll out the dough, make little stars and bake in medium hot oven. The board must be well-floured when rolling out the dough. No. 45—EGG CRACKNELS. 1 lb. of butter ¼ lb. of sugar ½ cup of arrack or rum 6 hard-boiled yolks of eggs 1 lb. of flour Preparation: The ingredients are mixed well with the hands, and the dough formed into small rings; these are dipped into beaten egg, then rolled in sugar and cinnamon and baked to a golden yellow color. Remarks: The eggs must be boiled 20 minutes. The yolks are chopped fine before working into the dough. The whites may be chopped, mixed with salt, pepper, oil and vinegar and used for garnishing green lettuce. No. 46—ALMOND BREAD. 1 lb. of brown sugar 4 eggs ¼ lb. of grated, sweet chocolate ½ lb. of chopped almonds ½ tsp. of ground cinnamon ½ tsp. of ground nutmeg ½ tsp. of ground cloves 1½ tsps. of baking powder 2 cups of flour Preparation: Sugar and eggs are stirred well, the other ingredients mixed in and lastly the baking powder mixed with the flour. Roll out the dough and bake. When done and still warm, cut into strips. No. 47—SPRINGELS. 1 lb. powdered sugar 4–5 eggs ¼ tsp. of ammonia or 1 tsp. of baking powder 1 lb. of flour