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Christmas Cakes(Cakes, Cookies, Tarts, Etc.) - (The Suffrage Cook Book)
1/2 lb. Butter
1 lb. Powdered Sugar
Flour enough to roll
Beat eggs separate
Cream butter; add sugar. Separate eggs; beat and add. Then flour to
SMALL "BELSNICKEL" CHRISTMAS CAKES2 cups "A" sugar.
Pinch of salt.
1 cup melted butter.
1 teaspoonful baking soda.
About 3 cups of flour.
Mix in just enough flour so the cake dough may be rolled out quite
thin on a floured board, using as little flour as possible. Cut out
small cakes and bake lightly in a moderately hot oven.
The butter, when melted, should fill one 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,
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.
"SPRINGERLES" (GERMAN CHRISTMAS CAKES)4 eggs.
1 pound sifted pulverized sugar
2 quarts flour, sifted twice.
2 small teaspoonfuls baking powder.
Beat whites and yolks of eggs separately, mix with sugar and beat
well. Add flour until you have a smooth dough. Roll out pieces of
dough, which should be half an inch thick. Press the dough on a
floured form or mold, lift the mold, cut out the cakes thus designed
and let lie until next day on a floured bread board. The next day
grease pans well, sprinkle anise seed over the pans in which the cakes
are to be baked; lay in cakes an inch apart and bake in a moderate
oven to a straw color. The form used usually makes six impressions or
cakes 1-1/2 inches square, leaving the impression of a small figure or
flower on surface when dough is pressed on form.
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