Twelve spoonfuls of butter.
Twenty-four spoonfuls of sifted white sugar.
A pint of sifted flour.
Half a nutmeg, and three eggs, the whites beaten separately.
Mix the butter and sugar to a cream, add the eggs, then the flour, drop on buttered tins, and put sugar plums on the top. Bake ten or fifteen minutes.
[CHAPTER XVI.]
PRESERVES AND JELLIES.
General Directions for making Preserves and Jellies.
Gather fruit when it is dry.
Long boiling hardens the fruit.