and easily made. Did you not know differently, you
would imagine these cakes to be macaroons made from nuts, which they
greatly resemble.

AUNT SARAH'S GINGER SNAPS

1 cup molasses, 1 cup sugar, 1 cup of a mixture of lard and butter, 1
egg, 1 teaspoonful of ginger, 1 teaspoonful of cinnamon, 1/2 a grated
nutmeg, 1 teaspoonful of soda dissolved in 1 teaspoonful of vinegar.
About 3 cups of flour should be added.

Dough should be stiff enough to roll out very thin, and the cakes may
be rolled thinner than would be possible otherwise, should the
cake-dough stand aside over night, or on ice for several hours, until
thoroughly chilled. Cut cakes small with an ordinary cake cutter and
bake in a quick oven. These are excellent and will remain crisp some
time if kept in a warm, dry place.

GERMAN "LEBKUCHEN"

This is a recipe for good, old-fashioned "German Christmas cakes,"
from which Aunt Sarah's mother always baked. She used:

1 pound dark brown sugar.
3 whole eggs and yolks of 3 more.
1/4 pound citron finely shaved on a "slaw-cutter."
1/2 pound English walnut meats (chopped fine).
1 quart flour sifted with 2 teaspoonfuls of baking powder.

Mix well together. Do not roll thin like ginger snaps, but about a
half inch thick. Cut out about size of a large coffee cup. Bake in a
moderate oven and when cold ice the cakes with the following icing:

ICING FOR GERMAN LEBKUCHEN.

Boil 2 cups of sugar and 1/2 cup of water seven minutes. Pour over the
stiffly beaten whites of three eggs; ice the cakes. Place cakes in a
tin box when icing has become cold and these will keep quite a long
time. I have eaten high-priced, imported Lebkuchen no better than
those made from this recipe.

GRANDMOTHER'S MOLASSES CAKES

One quart of New Orleans molasses, 3 eggs, butter size of an egg.
Place all together in a stew-pan on range, allow it to come to boil,
stirring constantly, and when cool stir in one tablespoonful of
saleratus dissolved in a very little vinegar, and about 3 pounds of
flour. Do not have cake dough too stiff. Dough should stand until the
following day. Roll out at least 1/2 inch thick. Cut cakes as large
around as an ordinary coffee cup or cut with a knife into small,
oblong pieces, a little larger than half a common soda cracker. Bake
in a moderate oven. Should too much flour be used, cakes will be hard
and dry instead of soft and spongy. This very old and excellent recipe
had belonged to the grandmother of Sara