h Landis. Cakes similar to the
ones baked from this recipe, also those baked from recipe for "honey
cakes," were sold in large sheets marked off in oblong sections,
seventy years ago, and at that time no "vendue," or public sale, in
certain localities throughout Bucks County, was thought complete
unless in sound of the auctioneer's voice, on a temporary stand, these
cakes were displayed on the day of "the sale," and were eagerly bought
by the crowd which attended such gatherings.

ANGEL CAKES (BAKED IN GEM PANS)

The whites of four eggs should be beaten very stiff and when partly
beaten sprinkle over 1/2 teaspoonful of cream of tartan Finish beating
egg whites and sift in slowly 1/2 cup of fine granulated sugar, then
sift 1/2 cup of flour (good measure). Flavor with a few drops of
almond flavoring. Bake in small Gem pans, placing a tablespoonful of
butter in each. Sift pulverized sugar over tops of cakes. Bake 20
minutes in a _very_ moderate oven. The recipe for these dainty little
cakes was given Mary by a friend who, knowing her liking for angel
cake, said these were similar in taste.

"ALMOND BROD"

Three-fourths cup sugar, 3 eggs, 2-1/2 tablespoonfuls olive oil 2 cups
flour, 1/2 teaspoonfuls baking powder, 1/2 cup sweet almonds, pinch
of salt. A couple of drops of almond extract.

In a bowl place 3/4 cup of granulated sugar. Add 3 well-beaten eggs, 2
cups of flour sifted with 1-1/2 teaspoonfuls of baking powder and a
pinch of salt. Mix all well together. Add 1 cup whole (blanched)
almonds and 2-1/2 tablespoonfuls of good olive oil.

Knead the dough thoroughly. Do not have dough too stiff. Divide the
dough into four equal parts, roll each portion of dough on a
_well-floured_ bake board into long, narrow rolls. Place the four
rolls on a baking sheet over which flour had been previously sifted.
Place the rolls a short distance apart and bake in a quick oven about
twenty minutes or until light brown on top. On removing the baking
sheet from the oven cut rolls at once, while the almonds are still
warm, into two-inch pieces. From this recipe was made thirty pieces of
almond bread. The olive oil, used as shortening, is not tasted when
baked. These are a very good little cake, and not bread, as their name
would lead one to suppose.

"GROSSMUTTER'S" HONEY CAKES

One quart of boiled honey (if possible procure the honey used by
bakers, as it is much cheaper and superior for this purpose than the
clear, straine