Mrs. Fryer's Loose Leaf Cook Book

The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.

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Peppernuts

11/4 pounds brown sugar 3 eggs 1 cup chopped walnuts 1 teaspoon cloves 2 teaspoons cinnamon 11/4 teaspoons soda 1 tablespoon hot water Flour to make dough Beat the eggs thoroughly; add the sugar and beat again. Then add the chopped walnuts and spices and some of the flour. Add the soda dissolved in the hot water and more flour-enough to make a dough that can be rolled out on a pie board. Roll one eighth of an inch thick; cut into tiny rounds and bake on greased tins.

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