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Updated: May 24, 2025
Pour in the yeast and work all thoroughly, adding more flour, but guarding against getting the dough too stiff. Cover up the bowl of dough and let it raise until it is as high again, which will take at least four hours. Flour a baking-board and mold small biscuits out of your dough, let them raise at least half an hour.
And presently the whole kitchen resounded with a merry din, as the several cakes and biscuits were declared almost ready for their respective pans. "But, I can tell you, this gingerbread boy is going in next," declared Mr. King from Phronsie's baking-board. "It's almost done, isn't it, child?" "Not quite, Grandpapa," said Phronsie; "this eye won't stay in just like the other.
Now spread with the reserved whites of eggs, reserving half again, as you will have to roll out at least twice on a large baking-board. Sprinkle well with the pounded almonds after you have spread the beaten whites of the eggs on top, also sugar and cinnamon. Cut with a cookie-cutter. Have at least five large pans greased ready to receive them. See that you have a good fire.
Add the hard-boiled yolks, which must be grated, and the two raw eggs, sift in the flour, and add the brandy. Beat up the whites of the twelve eggs very stiff, add half to the dough, reserving the other half, but do not make the dough stiff, as it should be so rich that you can hardly handle it. Flour the baking-board well, roll out about an eighth of an inch thick.
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