e batter, add one wineglass of brandy; mix all, and cool. Wet the
hands with cold water, take pieces of the dough and knead until the
dough comes clear from the hand; afterwards knead with white flour so it
is not too hard; add one pound of chopped nuts, sprinkle flour on tins,
spread dough, not too thin; leave the stove door open till it raises;
then close door, and when done take out. Spread with brandy and cut in
thin slices.

CROQUANTE CAKES (SMALL CAKES)

Blanch and cut in halves three-fourths pound of shelled almonds, and
slice one-half pound of citron; mix well together and roll in a little
flour; add to them three-fourths pound of sugar, then six eggs well
beaten, and last the rest of the flour (three-fourths pound). Butter
shallow pans, and put in the mixture about two inches thick; after it is
baked in a quick oven slice cake in strips three-fourths of an inch wide
and turn each piece. Put back in oven and bake a little longer. When
cold put away in tin box.

KINDEL

Two pounds of soup fat rendered a day or two before using, three pints
of flour, one teaspoon of salt, two-thirds cup of granulated sugar, one
teaspoon of baking-powder, two teaspoons of vanilla, flour. Knead well,
add enough beer to be able to roll. Let it stand two hours.

Roll, cut in long strips three inches wide. Fill with the following: One
and one-half cups of brown sugar, two tablespoons of honey, two pounds
of walnuts chopped fine, one pound of stewed prunes chopped fine, two
cups of sponge cake crumbs, juice of one lemon, spices to taste, few
raisins and currants, and a little citron chopped fine; add a little
wine, a little chicken schmalz; heat a few minutes. You may use up
remnants of jellies, jams, marmalades, etc. Put plenty of filling in
centre of strips, fold over, with a round stick (use a wooden spoon),
press the dough firmly three inches apart, then with a knife cut them
apart. They will be the shape of the fig bars you buy. Grease the pan
and the top of cakes, and bake in moderate oven. They will keep--the
longer the better.

ALMOND MACAROONS, No. 1

Blanch half a pound of almonds, pound in mortar to a smooth paste, add
one pound of pulverized sugar and the beaten whites of four eggs, and
work the paste well together with the back of a spoon. Dip your hands in
water and roll the mixture into balls the size of a hickory nut and lay
on buttered or waxed paper an inch apart. When done, dip your hands in
water and p