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HONEY CORN CAKES

(Cookies) - (The International Jewish Cook Book)







Boil one pound of pure honey. Take one pound of cornmeal mixed with a
little ground allspice, cloves, and pepper, add the boiled honey, make a
loose 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.











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