Shortcake (Spanish)

Three eggs, 1/2 cup butter, 1 cup sugar, 2/3 cup sweet milk, a little cinnamon, 2 cups flour and 1 teaspoonful baking-powder.

Stir the flour in, do not knead it; the eggs, butter and sugar should be beaten together till very light; bake in a shallow tin; when it is done spread a thin frosting over the top; make this of the white of 1 egg, a little pulverized sugar and a teaspoonful of cinnamon; set it in the oven to brown.

Short-Cake (Scotch)

Four oz. white sugar, 1/2 lb. slightly salted butter, 1 lb. flour.

Mix the flour and butter with the hands; then add the sugar, and work all into a smooth ball; then roll out until it is an inch thick; prick over with a fork and pinch round the edges, and bake for 1/2 hour in an oven with a moderate fire, in a round or square pan, according to taste.