38 
Chill thoroughly. Roll very thin and cut with a wreath or tree 
cutter. Place on a greased cookie pan and bake 10 minutes at 375° 
F. (moderate oven). 
= 
7 
Cumin Cup Cakes 
4 tablespoons butter Te cup milk 
V4 cup sugar 14 teaspoon vanilla 
1 egg, unbeaten 1 teaspoon cumin seed, cooked 
1 cup sifted flour in 1 tablespoon water 5 min- 
2 teaspoons baking powder utes 
VS teaspoon salt 
Cream the butter, add sugar gradually and cream thoroughly. 
Add egg and cumin seed and heat well. Sift flour, baking powder, 
and salt, and add alternately with milk and vanilla to the first mix- 
ture. Bake in oiled muffin tins or paper cup-cake forms in a hot 
oven (400° F.) for 20 minutes. Makes about 12 medium cakes. 
Sprinkle tops lightly with confectioner’s sugar. 
— 
Rum Cakes 
Angel cake Chopped black or English, wal- 
Hard sauce nuts 
Hot water Crushed coriander seeds 
Rum flavoring 
Break angel cake in irregular pieces the size of an English wal- 
nut. Dip in 
_ 
yard sauce which has been thinned with hot water 
and flavored with rum and coriander seeds. Roll in coarsely 
chopped walnuts and place on wax paper to dry. 
N.B. To conserve home supply of sugar use bakers’ cake and 
make hard sauce by combining | part margarine or butter and 2 
parts condensed milk. Use 4 to Ys teaspoon crushed coriander 
seed to 1 cup hard sauce. 
Spritsbakketser 
2 cups butter or margarine 1 teaspoon almond extract 
1 cup sugar Candied cherries 
4 cups flour Candied angelica 
2 eggs 
mae<SD 
