Luncheon Cakes. Part 9

Ingredients

• Into three cupfuls of sugar rub one cupful of butter
• stir in a half-cupful of sweet milk
• add four cupfuls of prepared flour alternately with the stiffened whites of ten eggs
• a half-pound of sugar and a half-cupful of water
• boil together until the syrup is thick enough to hang in a thick thread from a fork dipped into it
• stir in, a teaspoonful at a time, the stiffened whites of two eggs, beating them hard into the boiling syrup
• remove from the fire and beat until like thick cream
• and cool; then add a teaspoonful of lemon juice
• a half cupful of butter with one and a half cupfuls of sugar
• add three-quarters of a cupful of milk, and the stiffened whites of three eggs alternately with enough prepared flour to make a good batter
• a cupful of butter with three cupfuls of powdered sugar
• add a cupful of milk, and four cupfuls of prepared flour alternately with the stiffened whites of ten eggs
• flavor with rose-water, and stir in two cups of shredded citron, plentifully dredged with flour
• a half-cupful of butter with one and a half cupfuls of sugar
• add the beaten yolks of four eggs; a half-pint of milk, and the stiffened whites of the eggs alternately with three even cupfuls of prepared flour, or enough to make a good batter
• a cupful of sugar with four tablespoonfuls of water until a drop "threads" when pressed between the thumb and finger
• beat in the whipped white of an egg, and a half-cupful, each, of seeded and chopped raisins and walnut meats