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Honey Nut-Cakes

2 8 cups sugar, 2 cups honey, 4 cups milk or water, 1 lb. almonds, 1 lb. English walnuts , 3 cents' worth each of candied lemon and orange peel, 5 cents' worth citron (the last three cut fine), 2 large tablespoonfuls soda, 2 teaspoonfuls cinnamon, teaspoonfuls ground cloves. Put the milk, sugar and honey on the stove to boil 15 minutes; skim off the scum, and take from the stove. Put in the nuts, spices, and candied fruit. Stir in as much flour as can be done with a with spoon. Set away to cool, then mix in the soda (don't make the dough too stiff.) Cover up and let stand over night, then work in enough flour to make a stiff dough . Bake when you get ready. It is well to let it stand a few days, as it will not stick so badly. Roll out a little thicker than a common cooky, cut in any shape you like. a This recipe originated in Germany, is old and tried and the cake will keep a year or more. Mrs. E. Smith.