165.—Lafayette Cakes.
½ lb. of butter, ½ lb. of sugar, ½ lb. of flour, 6 eggs, ¼ oz. of volatile salts in powder. Mix same as pound cake. Bake in round flat tins about ¼ of an inch deep, or drop some of the paste on whity-brown paper and spread it out into a round thin cake about 6 inches in diameter. This will make 12 cakes. Bake them in a moderate oven in tins. Take them off the paper when baked, spread some raspberry or other jam on two of them and put three together. Trim them round the edges with a knife, and divide or cut them into 4, 6, or 8 parts according to the price at which they are to be sold.