3 lbs. honey (4 cups)
1 tsp. baking soda
1 c. brown sugar
3 tbsp. lard
9 c. flour (approximately)
1/2 tsp. cloves
1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cardamon, crushed
2 c. chopped citron, carded orange

Heat the honey until it boils. Add soda, brown sugar and lard. Stir until dissolved. Allow mixture to cool a while before adding the chopped nuts and fruits. Sift flour and spices together and add to mixture a cupful at a time until dough becomes very stiff. All nine cups of flour may not be needed. Place dough in shallow buttered pans and bake in oven at 300 to 325 degrees about 15 minutes. While still warm, cut cakes into sticks about five inches long and an inch wide. Store these in a tightly closed tin box of can. These cookies need aging in order to attain the right texture. They may be frosted just before serving with a mixture of confectioners' sugar, lemon juice and water mixed to the texture of thin cream, and may be decorated with almonds or candied fruit.