our eggs, not separated, but thoroughly beaten, then add one and
one-half cups of granulated sugar, and beat for thirty minutes; add two
heaping cups of flour and fourteen drops of anise seed oil; drop from a
teaspoon on well-buttered pans, and bake in a moderate oven. It will
improve them to let them stand from two to three hours in the pans
before baking.

CARDAMOM COOKIES

Boil six eggs hard. When cold shell and grate the yolks (reserve the
whites for salads or to garnish vegetables), add one-half pound of
sugar, the grated peel of a lemon and one-half wineglass of brandy. Stir
in one-half pound of butter which has been worked to a cream. Sift in as
much flour as you think will allow you to roll out the dough; take as
little as possible, a little over half a pound, and flour the board
very thick. Put in about two cents worth of cardamom seed and a little
rosewater. Cut out with a fancy cake-cutter and brush with beaten egg.
Sprinkle pounded almonds and sugar on top.

PURIM CAKES

Take two cups of flour, one tablespoon of sugar, add four eggs and two
tablespoons of oil; knead all these together, roll out not very thin,
cut in squares, close two sides, prick with a fork so they will not
blister; put on tins and bake well. Then take one pound of honey, boil,
and put the squares in this and let boil a bit; then drop in one-quarter
pound of poppy seeds and put back on fire. When nice and brown sprinkle
with a little cold water, take off and put on another dish so they do
not stick to each other.

PARVE COOKIES

To one pound of flour take one teaspoon of baking-powder, four eggs,
one-quarter pound of poppy seeds, three tablespoons of oil, two pounds
of sugar and a little salt; knead not too stiff and put on tins and bake
in hot oven till a nice brown. (Do not let burn.)

TEIGLECH

Mix one pound of flour, one teaspoon of baking-powder, three tablespoons
of oil, and four eggs; knead very well. Roll out in strips three inches
long, place on tins and bake. Take a pound of chopped nuts, one-half
pound of honey, and one-half pound of sugar; mix thoroughly with wooden
spoon and boil with the cakes until brown. Take off the stove; wet with
cold water, spread out on board. When cold, pat with the hands to make
thin and sprinkle with dry ginger.

HONEY CORN CAKES

Boil one pound of pure honey. Take one pound of cornmeal mixed with a
little ground allspice, cloves, and pepper, add the boiled honey, make a
loos