This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
1/2 pound of powdered sugar
2 tablespoonfuls of sherry
Beat the butter to a cream; add the sugar gradually, beating until very light. Now beat the eggs all together, add to the butter and sugar, add the sherry, the vanilla, and last, the flour, sifted. Beat the whole well. Put the mixture into a pastry-bag, and press it through the tube in small round cakes on the bottom of a baking-pan lightly greased. If you have no pastry-bag, you may drop by spoonfuls. Bake in a moderate oven until the edges are a delicate brown.
1/2 pound of butter
3 eggs 1/2 nutmeg, grated
1/2 pound of sugar 3/4 pound of flour 1 tablespoonful of rose-water
Beat the butter and sugar to a cream; add the eggs well-beaten, then the rose-water and nutmeg, then the flour. Dust the baking-board with granulated sugar, instead of flour; roll out the mixture, about an eighth of an inch in thickness, cut with a round cutter; take the centres out with a smaller cutter, thus forming rings. Bake in a moderate oven until a light brown.
1 pound of granulated sugar Yolks of three eggs
1/2 pound of butter Whites of two eggs
Flour enough to make a stiff paste
Beat the butter and sugar together; add the yolks beaten to a cream, then the whites well beaten; mix all well together, and add the flour. Roll out on a baking-board, cut with a round cutter, and bake in a moderate oven until a light brown.
1/4 pound of butter 1/2 pound of powdered sugar 1 nutmeg, grated
Juice and rind of two lemons Flour sufficient to make a stiff batter
Beat the butter to a cream; add the sugar gradually. Beat the eggs, without separating, until creamy, then add them to the butter and sugar; beat well; then add the juice and rind of the lemon, the nutmeg and the flour. Beat all until smooth and light. Heat the wafer tongs over a clear fire, brush them lightly with melted butter, put in two tablespoonfuls of the mixture, close the tongs, turn them over a clear fire until the cake is a light brown. When done, take out carefully, dust with powdered sugar, and roll around a smooth stick, which remove carefully when cold. If you have no tongs, line fiat pans with buttered paper, and drop the mixture in by spoonfuls; spread it out very thin, and bake until a light brown. These may be filled with whipped cream or meringue, or served without either.
1 pound of butter
1 nutmeg, grated
Beat the butter to a cream; add the sugar gradually, then the flour and nutmeg, then the currants, washed and dried. Now moisten with the eggs well beaten. If the flour is very heavy and the mixture very dry, add another egg, knead well, roll the paste out very thin, cut with a round cutter about the size of a saucer, and pinch the cakes with the thumb and finger around the edge. This gives them a scalloped form. Bake in a moderate oven until a nice brown.