- 1 pound sugar,
- 1 dozen eggs,
- 1 pound Gold Medal Flour,
- Juice and rind of one lemon.
Mix sugar and eggs with an egg-beater to a light foam, until it is filled with little bubbles; add the juice and grated rind of lemon, mix flour in carefully, so as not to toughen mixture; lay on paper the shape of the little finger and sprinkle with powdered sugar, and bake in large sheet pans; when done take from the pans and let cool. Wet the under side of the paper and they will come off easily, and then put two of the flat sides together.
ORANGE CAKE
- 5 eggs,
- ½ pound pulverized sugar,
- 1 orange,
- ½ pound Gold Medal Flour,
- 1½ dessert spoonfuls rose water.
Separate the whites from the yolks of eggs, then beat the whites and rose water together with a clean whisk for half an hour; then add the sugar and grated rind of the orange; when well mixed add juice of the orange and the yolks of eggs; beat until smooth, then add flour, after putting it through a fine sieve; mix up lightly and put in a deep pan and bake about one hour in a cool oven. Lemon cake may be made the same way by substituting lemons for the oranges.
BOSTON LEMON SNAPS
- 1 pound Gold Medal Flour,
- ¼ pound butter,
- 12 ounces sugar,
- 3 eggs,
- ½ ounce cream of tartar,
- Lemon flavor.
Rub the butter and flour together then add the sugar, eggs, cream of tartar and flavor; mix all together, break up in small pieces and make in little balls; put on pans and flatten out with the hand; bake in a cool oven.