or honey diluted with water. On each
cake put an almond or walnut. Bake in moderate oven from fifteen to
twenty minutes.

LEBKUCHEN

Four eggs, one pound of brown sugar; beat well. Add one-eighth pound of
citron shredded, one-eighth pound of shelled walnuts (broken), one and
one-half cups of flour, one teaspoon of baking-powder, two teaspoons of
cinnamon, one-fourth teaspoon of allspice. Spread the dough in long pans
with well-floured hands, have about one and one-half inches thick. Bake
in very moderate oven. When baked, cut in squares and spread with icing.
Set in a cool stove or the sun to dry.

It is best to let these cakes and all honey cakes stand a week before
using.

OLD-FASHIONED LEBKUCHEN

Heat one cup of molasses, mix it with two cups of brown sugar and three
eggs, reserving one white for the icing; add one level teaspoon of
baking-soda that has been dissolved in a little milk, then put in
alternately a little flour and a cup of milk; now add one tablespoon of
mixed spices, half cup of brandy, one small cup each of chopped nuts and
citron, and lastly, flour enough to make a stiff batter. Place in
shallow pans and bake slowly. When done, cover with icing and cut in
squares or strips.

*Icing for Lebkuchen.*--One cup of powdered sugar added to the beaten
white of one egg; flavor with one teaspoon of brandy or lemon juice.

*DESSERTS*

BOILED CUSTARD

Take two cups of milk, two eggs or the yolks of three eggs, two
tablespoons of sugar and one-half teaspoon of vanilla. Put the milk on
to heat in a double boiler. Beat the eggs thoroughly with the sugar;
into them pour the hot milk, stirring to prevent lumps. Return all to
the double boiler and cook until the custard coats the spoon, but no
longer. If the mixture should curdle, set the boiler in a pan of cold
water and beat with a wire egg-beater until smooth. When the steam
passes off add the vanilla, or other flavoring.

In the winter, when eggs are expensive, the custard may be made with one
egg and one heaping teaspoon of cornstarch dissolved in a little cold
milk.

If desired, the whites of the eggs may be beaten separately and added to
the custard after it is cold or beaten with sugar into a meringue.

CARAMEL CUSTARD

Melt one-half cup of sugar until it is light brown in color, add four
cups of scalded milk. Beat the eggs, add the milk and sugar, one-quarter
teaspoon of salt, one teaspoon of vanilla and bake in cups as direct