1 lb. butter
1 lb. sugar
Yolks 10 eggs
Whites 10 eggs
1 lb. flour
½ teaspoon mace
2 tablespoons brandy
Cream the butter, add sugar gradually, and continue beating; then add yolks of eggs beaten until thick and lemon-colored, whites of eggs beaten until stiff and dry, flour, mace, and brandy. Beat vigorously five minutes. Bake in a deep pan one and one-fourth hours in a slow oven; or if to be used for fancy ornamented cakes, bake thirty to thirty-five minutes in a dripping-pan.
New York Gingerbread
1 cup butter (scant)