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Classic
Cook Books
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page 136
add half a pound fine powdered sugar, 10 whites of eggs, beaten into a hard
froth. Have ready a mould, buttered with melted butter and floured. Put the
batter in and bake with slow heat.
French tart with preserves.
Work together 12 yolks, 4 whole eggs, and 3 pints powdered sugar until it begins
to appear white; then pour in an eighth of a pint melted butter and add fine
flour, sufficient enough to allow the dough to be rolled into a thickness of a
half dollar. Out of this cut 9 or 10 cakes, round or oblong according to taste.
Place these in buttered pans and prick to prevent bubbling. Bake then brown and
put up on a platter, placing different kinds of preserves between them. Boil
sugar in water until it fastens around the finger after it has
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Classic
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