Make a rich pie-paste and cut three or four sizes, fitting one upon another. Cut a bit from each except the bottom.
Beat butter and sugar to a cream; add the beaten eggs, and flour to make a stiff batter; drop little pats on a buttered paper, 3 inches apart; spread thin, bake in a pan 5 minutes, or until a light brown; lay on a sugared molding-board while warm, and roll on a stick; when cold, fill with jelly.
4 tablespoons sugar mixed with 4 yolks of egg. Add 4 tablespoons flour and 1 teaspoon lemon extract. Beat whites to a stiff froth and stir in. Squeeze through a funnel of writing paper on to a greased paper in a dripping-pan, and bake in small cakes in a moderate oven.
These are good for Charlotte Russe.
Whites of 10 eggs, beaten to a stiff froth, 1 1/2 cups sifted sugar. 1 cup sifted flour.
1 teaspoon cream of tartar.
Put into rings and bake quick.
Cut off the end crust from a loaf of bread. Butter the bread on the loaf, and cut off the slice very thin with a sharp knife. Butter the next slice on the loaf and cut it off thin as before, until the plate is full, one upon another evenly. Then cut down through the middle of the slices, serving each one with a half slice. Thin bread and butter is nice for an impromptu lunch, or a Sunday tea. It is an old English dish.
Take 2 tablespoons raspberry jelly, 2 tablespoons pounded loaf sugar, and the whites of 2 eggs; beat well together till it is perfectly mixed and forms a stiff paste; then turn it into a dish, and it is ready for use. This is most delicious, and is still further improved by mixing currant jelly with the raspberry. It can be made with any kind of jelly. Care should be taken to beat it well.
2 tablespoons butter. .
Cut the butter and cheese into small pieces and place them in a large bowl with the bread; on this pour the milk heated to scalding, after which add the yolks well beaten, and a pinch of salt; mix well together, cover, and place on the back of the range, stirring occasionally until all is dissolved, when add the whites beaten to a stiff froth; place in a buttered pie-plate, and bake in a quick oven for about 20 minutes; serve the moment it is taken from the oven. Many eat mustard on this.
Cut a piece of bread 3/4 of an inch thick. Remove the crust. Toast nicely on each side. Lay cheese over the toast and set in the oven. When the cheese is sufficiently melted to penetrate the toasted bread, serve immediately.