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HONEY CAKES (a German recipe)

Put two ounces of butter into a saucepan, and when melted, stir in half a pound of honey. Let it boil, stirring briskly all the time. Take it from the fire, and, when slightly cool, mix with it the finely-minced rind of half a lemon, two ounces of sweet almonds, blanched and coarsely pounded, the eighth of a nutmeg, grated, and half a pound of flour, and, last of all, half an ounce of carbonate of soda dissolved in a small quantity of warm water. Leave the mixture in a cool place twelve or fourteen hours. Roll it out half an inch thick, cut it into small square cakes, put a thin slice of candied peel in the middle of each cake, and a slice of blanched almond in each of the four corners. Bake in a moderate oven for twenty-five minutes. Probable cost, 1s. 6d. Sufficient for a dozen cakes.