1 cup sugar
½ cup butter and lard legg
Few gratings of nutmeg
¼ cup milk
Flour to make dough
1 teaspoon baking powder
Sugar and cinnamon
Follow the directions for Jumbles; roll as thin as possible, and sprinkle with sugar and cinnamon.
Make jumbles, cutting them into squares. Brush the top with egg and sprinkle with granulated sugar.
Whites of 5 eggs 1 tablespoon flour
1 cup sugar Ground peanuts
Beat the eggs as stiff as possible; add the sugar and flour; then stir in enough peanuts to make a very stiff batter. Drop in small lumps on buttered tins and bake in a quick oven.
1 cup butter
1 cup sugar
2 tablespoons lemon juice.
10 ounces flour
1/2 pound seeded raisins or currants
Stir the butter and sugar to a cream; add the lemon and a little grated nutmeg; then the eggs beaten separately, then the flour, leaving out a tablespoonful to mix with the fruit. Have the fruit well washed and drained; mix with the flour and add to the batter. Drop on buttered tins and bake.
Whites of 3 eggs 1 cup powdered sugar
½ teaspoon vanilla
Beat the eggs to a stiff froth; stir in the powdered sugar lightly with a wooden spoon. When thoroughly mixed flavor and arrange the meringue on buttered paper in the shape of eggs; sift powdered sugar thickly over the top; let them stand a few minutes; shake off the superfluous sugar; lay the paper on tins and bake in a very slow oven until a delicate brown. When cool, remove carefully from the paper; dip a spoon in hot water; scoop out the inside; dust with powdered sugar and set away until serving time. Fill with ice cream or whipped cream and press together, leaving some of the cream visible.
Follow the recipe for meringues, arranging in smaller mounds; when done do not remove the inside but press two pieces together, dipping the flat sides lightly in white of egg to make them stick.