ne cup; pour it over the two
cups of sugar in a bowl and beat until smooth and creamy; add the
eggs, beating one at a time into the mixture. Sift the teaspoonful of
baking soda several times through the flour before adding to the cake
mixture. Stand this dough in a cold place one hour at least before
cutting out cakes. No flavoring is used. Sift granulated sugar thickly
over cakes before placing them in oven to bake.

From these ingredients were made over one hundred cakes. One-half this
recipe might be used for a small family. The cakes keep well in a dry,
cool place.

This old recipe of Aunt Sarah's mother derived its name "Belsnickel"
from the fact that the Belsnickels, who invariably visited the houses
of "Bucks County" farmers on Christmas Eve, were always treated to
some of these delicious little Christmas cakes.

"PENNSYLVANIA DUTCH" KISSES

One cup of pulverized sugar, whites of 3 eggs, 1 heaping cup of nut
meats (Mary used hickory nut meats), a pinch of salt. To the very
stiffly beaten whites of eggs add sugar, salt and lastly the nut
meats. Drop teaspoonfuls of this batter on a greased, floured baking
tin. Bake in a moderate oven.

LITTLE CRUMB CAKES

For these small cakes Aunt Sarah creamed together 1/2 cup of
granulated sugar, 1/4 cup butter. One quite large egg was used. The
egg yolk was added to the creamed sugar and butter and thoroughly
beaten, then scant 1/2 cup of milk was added, and one heaping cup of
fine dried bread crumbs sifted with 3/4 teaspoonful of baking powder
and 1/4 cup of finely chopped or rolled _black_ walnut meats. Lastly,
add the stiffly beaten white of egg. Flavor with grated nutmeg. Bake
in small muffin pans in a moderate oven. This makes nine small cakes.
No flour is used in these cakes, but, instead of flour, bread crumbs
are used.

DELICIOUS VANILLA WAFERS (AS MARY MADE THEM)

1/4 pound of butter.
1/4 pound of flour.
1/4 pound of sugar.
2 eggs.

Cream together butter and sugar, add yolks of eggs, beat well, then
add stiffly beaten whites of eggs and flour alternately.

Flavor with essence of vanilla, drop from spoon on to _cold_ iron pan,
not too close together, as the cakes will spread. Bake quickly in a
hot oven until outer edge of cakes have browned.

MACAROONS (AS AUNT SARAH MADE THEM)

One-half pound of almonds, blanched and chopped fine, 1/2 pound of
pulverized sugar, whites of 4 eggs. Place sugar and almonds in a pan
on the range, until colored a