Cream Cakes—No. 1.
Boil in 1/2 pint of water 3/4 cup of butter; stir in while boiling 1 1/2 cups of flour. Remove from fire, let it stand five minutes, and then stir in gradually 5 eggs, lightly beaten, and 1/2 teaspoon of soda. Drop in pans half the size you want them, and bake fifteen or twenty minutes.