LITTLE CRUMB CAKES
For these small cakes Aunt Sarah creamed together ½ cup of granulated sugar, ¼ cup butter. One quite large egg was used. The egg yolk was added to the creamed sugar and butter and thoroughly beaten, then scant ½ cup of milk was added, and one heaping cup of fine dried bread crumbs sifted with ¾ teaspoonful of baking powder and ¼ cup of finely chopped or rolled black walnut meats. Lastly, add the stiffly beaten white of egg. Flavor with grated nutmeg. Bake in small muffin pans in a moderate oven. This makes nine small cakes. No flour is used in these cakes, but, instead of flour, bread crumbs are used.
DELICIOUS VANILLA WAFERS (AS MARY MADE THEM)
- ¼ pound of butter.
- ¼ pound of flour.
- ¼ pound of sugar.
- 2 eggs.
Cream together butter and sugar, add yolks of eggs, beat well, then add stiffly beaten whites of eggs and flour alternately.
Flavor with essence of vanilla, drop from spoon on to cold iron pan, not too close together, as the cakes will spread. Bake quickly in a hot oven until outer edge of cakes have browned.