of warm water, two eggs. Sift 3 cups of flour, add 1
teaspoonful of ginger, 1 teaspoonful of cloves, 1/2 teaspoonful of
grated nutmeg, 1 pound of English walnuts, 1 pound of seeded raisins.
Drop by teaspoon on a cold sheet iron and bake in a moderate oven.
These are excellent.

CINNAMON WAFERS (AS MADE BY AUNT SARAH)

10 eggs
3/4 pound sugar.
3/4 pound butter.
1 pound flour.

Mix like ordinary cake. Divide this into three parts. Flavor one part
with vanilla, 1 with chocolate and the other with cinnamon. These
latter will be darker than the first. Place a piece of dough as large
as a small marble in a small hot, well-greased waffle or wafer iron.
Press two sides of iron together, which flattens out cake, and hold by
a long handle over fire, turning it over occasionally until cakes are
baked. The cake, when baked, is a delicious, thin, rich wafer, about
the size of half a common soda cracker. I have never eaten these
Christmas cakes at any place excepting at Aunt Sarah's. The wafer iron
she possessed was brought by her Grandmother from Germany. The waffle
or wafer irons might be obtained in this country.

ZIMMET WAFFLES (AS MADE BY FRAU SCHMIDT)

1/2 pound butter.
1/2 ounce cinnamon.
1/2 pound sugar.
3 eggs.
Flour.

Work together and form into small balls. Place in hot buttered wafer
irons, hold over fire and bake. This is an old German recipe which
Frau Schmidt's grandmother used.

"BRAUNE LEBKUCHEN"

2 pounds sugar syrup.
1/4 pound granulated sugar.
1/4 pound butter.
1/4 pound coarsely chopped almonds.
Grate yellow part of one lemon rind.
1/4 ounce cinnamon.
1/4 ounce cloves.
1 drachm of powdered cardamom.
1 ounce of hartshorn, dissolved in a little milk.

Place syrup in stew-pan on range to heat, add butter, almonds, spices,
etc.

Remove from range, stir in flour gradually. Use about 10 cups of
flour. When cool add the dissolved hartshorn. Allow the cake dough to
stand in a warm place eight to ten days before baking.

Then place a portion of the cake dough on a greased baking sheet which
has been sprinkled lightly with flour, roll cake dough out on the
sheet about 1/3 inch in thickness; place in a _very moderate_ oven.
When well dried out and nicely browned on top cut the sheets into
small squares, the size of ordinary soda crackers.

This is a very old recipe given Mary by Frau Schmidt.

PEANUT COOKIES

One pint of roasted peanuts, measured, after being shelled. Rub off
the brown