Preparation: The sugar and eggs are beaten well. The ammonia is pulverized with a knife blade and added, then the flour. Roll out the dough and cut out small cookies, then bake in medium oven to a nice color. No. 48—PLAIN PEPPERNUTS. ½ lb. of sugar 2 eggs 1½ tsps. of cinnamon 1 tsp. of cloves ¼ tsp. of pepper ½ tsp. of ammonia Flour enough to make a stiff dough ½ cup of brandy Preparation: The sugar is stirred ½ hour with the eggs, then add cinnamon, cloves, pepper and the ammonia, pulverized with a knife blade. Stir in enough flour to make a stiff dough, roll it out and cut out small cookies. Leave these for 2 to 3 days, turning them over and dipping in brandy and bake slightly in a medium oven. No. 49—ALMOND STRIPS No. 2. ½ lb. of sugar 3 eggs ½ lb. of almonds, sliced fine and roasted Flour enough to make a stiff dough Preparation: Sugar and eggs are stirred well, the almonds mixed in after they are cold, then flour to make a stiff dough. Roll it out and cut into small strips and bake. No. 50—HONEY CAKES. 2 lbs. of honey 1 lb. of sugar 5 cents worth of refined potash 3 tbsps. of rum ¼ lb. of unblanched, chopped almonds 2 tbsps. of sugared orange rind ¼ lb. of butter 4 eggs 1 tsp. of cinnamon ½ tsp. of ground cloves 3 lbs. of flour ⅛ lb. of finely cut citron Preparation: Melt the honey. Dissolve the potash in the rum and cover the dish. Then mix all the other ingredients with the honey, add the rum with the dissolved potash, and lastly the flour. Knead the dough 1 hour and set it in a warm place for 5 days. Then roll it out and bake it. When it is still warm, cut it into squares, oblongs or triangles. If you wish, you may cover them with a frosting, or with almonds and citron before baking. No. 51—COCOANUT KISSES. Whites of 4 eggs 2 cups sugar 1 tsp. cream of tartar 1 tsp. vanilla ¾ lb. cocoanut Preparation: Beat the whites of eggs very stiff; add the sugar and beat well; add cream of tartar and vanilla and lastly the cocoanut. Drop from a spoon on a buttered tin and bake in a moderate oven one-half hour. No. 52—CINNAMON STARS. Whites of 8 eggs 1 lb. sugar 1 tbsp. cinnamon 1 lb. almonds Preparation: Stir the sugar, eggs and cinnamon together one hour; put six tablespoonfuls in a separate dish for frosting. To the remainder, add the grated, unblanched almonds; mix well; roll out upon a molding board strewn with flour and sugar; form with a star; frost; bake on buttered tins. No. 53—LADY FINGERS. 8 eggs ¾ lb. sugar ¾ lb. flour Flavoring and salt Preparation: Beat eggs and sugar stiff, add salt and flour; put the dough in a form 3 inches long and 2 inches wide, bake rapidly. It will also make a fine cake if baked in a buttered pan. CHAPTER 22. CONFECTIONERY. No. 1—MOLASSES CANDY. 1 qt. of good molasses ½ cup of sugar 1 tbsp. of butter 1 tbsp. of vinegar 1 tsp. of baking soda 1 tbsp. of lemon extract or vanilla