4 c. sifted flour
1 tsp. baking soda
1/2 tsp. salt
1 tbsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1/4 tsp. black pepper
1 tbsp. crushed cardamom seeds
1 tsp. anise seed
1/4 lb. candied orange peel
1/2 lb. citron
2 tbsp. butter
2 1/2 c. powdered sugar
5 eggs separated
1 1/2 tsp. grated lemon rind
1/4 c. milk or water (about)
1 c. confectioner's sugar

Mix sifted flour, soda, salt, spices; stir in seeds, then the orange peel and citron (cut small). Mix together butter and sugar (powdered); add well-beaten egg yolks and lemon rind, beat thoroughly. Gradually stir in flour-fruit mixture; fold in stiffly beaten egg whites. Chill at least an hour, then shape in small balls, about the size of hickory nuts.

Place on cloth. Let stand uncovered overnight at room temperature. In the morning brush balls with a thin confectioner's icing made by gradually stirring milk in confectioner's sugar. Place on ungreased baking sheet and bake in moderate oven at 350 degrees for 15 to 20 minutes. Approximate yield 7 1/2 dozen. We got 12 dozen; make them small, they raise and spread.