Beat to a stiff froth the whites of four eggs, and the yolks of four, with a pound of sugar. Mix with this two or three spoonsful of flour: season with rose water or lemon: bake on buttered paper.
ALBONNIE CAKE.
Put three teaspoonsful of cream of tartar into three pints of flour, and sift it; beat half a pound of butter to a cream, with two large cups full of sugar; add five eggs, well beaten, a teaspoonful of soda, dissolved in a small quantity of milk, and some caraway seed. Roll very thin: bake on tins.
CUP CAKE.
Beat to a cream half a tea-cup full of butter, and one and a half of sugar; add three eggs beaten very light, two cups full of flour, one teaspoonful of soda, and three teaspoonsful of cream of tartar. Dissolve each separately in a little milk; mix them just before putting them in the pan: bake an hour and a half.
KISSES.
Beat till very light the whites of four eggs; add one teaspoonful of flour, either wheat or rice: season with rose water or lemon: bake on buttered tins or paper.
RICE SPONGE CAKE.
Rice flour sponge cake, is made like flour sponge cake, only add a little more of the rice than you would of the wheat flour: bake in small tins. Ice them.