PILGRIM COOK BOOK 97
Pepper Nuts or Christmas Cookies.
Four eggs, 2 pounds light brown sugar, 2 cans Karo corn syrup, ½ cup molasses, 1 cup suet, 1½ cups lard, 5 cents worth cardamon seed, about the same amount of anise seed, crushed salt to taste. Melt the lard and suet and allow to cool till it begins to harden; do not heat syrup, mix all cold as possible. Three teaspoons baking powder and 3 teaspoons baking soda dissolved in hot water; add enough flour and knead until it does not stick to the hands. Let stand over night, roll out and cut; bake in a hot oven.—Mrs. W. Jacobs.
One pound flour, 1 pound powdered sugar, 4 eggs; butter size of an egg, 2 teaspoons baking powder. Roll out thin, cut out and let lay over night. Spread anise seed in pans before putting in cookies and bake very slowly.—Mrs. H. England.
Whites of 6 eggs, 1 pound pulverized sugar, grated rind of ½ lemon, ⅛ teaspoon ground cinnamon, 1 pound almonds (grated with the peel or put through meat chopper); beat the whites of eggs to a stiff froth, add the sugar and the lemon rind and beat again constantly for 15 minutes. To this mixture add the ground cinnamon and put aside ⅓ of this amount (to be used later for coating). To the quantity remaining add the grated almonds. Roll out and cut with cookie cutter in star shapes. Place in baking tin and spread each star lightly with a little of the mixture that was put aside before. The whole secret of making a success of these delicious cakes lies in the baking. Have the oven quite cool in the beginning. Turn the pan several times and when the cookies appear a pale white then close the oven door and turn on the gas to permit the cookies to bake to a tan shade.—Marie Doederlein.