Breakfast, Luncheon and Tea

by Marion Harland

Small Citron Cakes.

6 eggs.

½ pound of butter.

½ pound sugar, creamed with the butter.

¾ pound of prepared flour.

1 glass best brandy.

¼ pound citron, shred fine.

Nutmeg to taste.

Beat the creamed butter and sugar up with the yolks; add the brandy, and whip hard five minutes; then the flour, whites, and the citron shred fine and dredged with flour. Bake in small tins very quickly. They keep well.