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By THERESA REV ISOLDS
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Virginia women of one or two centuries ago went into a flurry of baking at Christmas time, just as we do today. They made cakes, candy, and, of course, Christmas cookies of every description.
A favorite of the colonial housewife was seed cakes made from all kinds of seeds: caraway, coriander and cumin. Thomas Jefferson was trying to promote the use of Kenne or sesame seeds in Virginia, thinking that it would be a popular commercial crop. You may want to duplicate this old recipe, from The Virginia Housewife, written by Mrs. Mary Randolph, and other' early American favorites in your kitchen this Christmas.
Sesame Seed Cakes
1 cup white sugar
3/« cup butter
3 slightly beaten eggs
'A cup brandy
2 cups flour
1 teaspoon salt
1 teaspoon soda
2 cups flour
1 cup lightly toasted, warm sesame seeds.
Cream sugar and butter well, and eggs, sift in dry ingredients. Chill. Roll out very thin and sprinkle with a generous layer of warm, lightly-toasted sesame seeds, roll lightly over them to press in the cake. Cut with small fancy cutters and bake on an ungreased baking sheet at 350 degrees until light golden brown.
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