One pound of white granulated sugar, half a pound of butter, four eggs beaten separately, one pound and a quarter of flour. Beat the butter and sugar together to a cream, then add the yolks and stir in the flour. Beat the whites with one tea-spoonful of white sugar to a stiff foam and stir them in last. Drop the batter from a teaspoon into large greased baking pans and bake. Put the cookies into a cake box and they will become soft in two or three days. They will keep along time.
One pound and three quarters of flour, one pound of white granulated sugar, half a pound of butter, four eggs, beaten separately, beat the butter and sugar to a cream then add the yolks. Beat the whites with one teaspoonful of white sugar to a stiff foam and stir them in. Then stir in the flour last, make it into a soft dough and roll out thin. Cut it with a cake cutter or cut it into forms. If kept in a cake box they will become soft and nice.
Half a pound of butter, one pound of white granulated sugar, three eggs, beaten separately, two pounds of flour with four teaspoonfuls of Royal baking powder in it, half a pint of cold sweet milk and two teaspoonfuls of grated nutmeg. Beat the butter and sugar to a cream then beat in the yolks and half of the flour; then add the milk and nutmeg. Beat the whites with one teaspoon-ful of white sugar to a stiff foam and stir them in with the rest of the flour; then roll them out thin, cut them with a small cake cutter and bake in a quick oven ten minutes. Keep them in a cake box.
One pint of rich sweet milk, four ounces of fresh butter, one tablespoonful of white granulated sugar, one teaspoonful of grated nutmeg, half a teaspoon-ful of salt, six ounces of sifted flour with two teaspoonfuls of baking powder mixed with it, six fresh eggs beaten separately. Put half of the milk, butter, sugar, nutmeg and salt into an iron skillet over a slow fire and let it come to a boil, mix the flour and baking powder with the other half of the milk until it is a smooth batter, then stir it into the boiling milk and continue stirring it until it is a smooth dough, then take it off the fire to cool and beat the yolks and stir them in, then beat the whites with one tablespoonful of white sugar to a stiff foam and stir them in last. Mix it well together and put a dessert spoonful of the mixture into each well buttered muffin pan and bake them a dark yellow. It takes from fifteen to twenty minutes. When done open them at the side with a sharp pointed knife and put in one heaped tea-spoonful of the cream. This quantity makes twenty-four cakes.
Half a pint of sweet cream, one tablespoonful of corn starch, two tablespoonfuls of white granulated sugar, one fresh egg beaten separately, two tea-spoonful of vanilla extract. Put the cream into a small saucepan and set it into another containing boiling water, mix the corn starch with a little cold milk and stir it in, stir it until it boils two minutes, then put in the sugar and beat the yolks with a spoonful of cold milk and stir it in, then take it off the fire and beat the whites with half a teaspoon-ful of white sugar to a stiff foam and stir it in, then add the vanilla and when it is cold fill the cakes. This quantity will fill twenty-four cakes. The filling should be made before the cakes are made.