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(Cookies) - (The International Jewish Cook Book)

Mix one pound of flour, one teaspoon of baking-powder, three tablespoons
of oil, and four eggs; knead very well. Roll out in strips three inches
long, place on tins and bake. Take a pound of chopped nuts, one-half
pound of honey, and one-half pound of sugar; mix thoroughly with wooden
spoon and boil with the cakes until brown. Take off the stove; wet with
cold water, spread out on board. When cold, pat with the hands to make
thin and sprinkle with dry ginger.

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