An Old New Jersey Recipe.

Beat six eggs light, whites and yolks separately; cream one cupful of butter with three of sugar. Work the beaten yolks into this cream, then add the whites alternately with enough flour to make a soft dough. Do not attempt to roll it, but mould with well-floured hands into round cakes, or, if you prefer, into rings. Lay upon buttered paper and bake in a quick oven.