4 Eggs. A little Salt

The weight of the Eggs In Butter, Pounded Sugar, and Flour.

Beat the butter to a cream, dredge in the flour and pounded sugar; stir these well together and add the eggs, first well whisked. Beat the mixture for ten minutes. Butter a Yorkshire-pudding-tin; pour in the batter and bake in a moderate oven for twenty minutes. Let it cool. Spread one-half the cake with any jam or preserve, place over it the other half, press together, and cut in long finger strips. Pile them in cross-bars on a dish and serve.