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Sprinkle thickly with sugar, lightly with cinnamon, and drop bits of butter over the top. Bake a nice even brown. One cup of butter, and a little salt; cut through just enough flour to thoroughly mix, a cup of ice-water, one whole egg and the yolks of two eggs mixed with a tablespoon of brown sugar. Add to the flour in which you have previously sifted two teaspoons of baking-powder.
Another way is, to pare and quarter four large apples, boil them tender, with the rind of a lemon, in so little water that it may be exhausted in the boiling. Beat the apples fine in a mortar, add the crumb of a small roll, four ounces of melted butter, the yolks of five and the whites of three eggs, the juice of half a lemon, and sugar to taste.
Use the remaining four whites of eggs for a meringue for the top. Four eggs, the yolks and whites beaten separately, one pint of milk, one teaspoonful of salt, one teaspoonful of baking powder, two cupfuls of sifted flour. Put the whites of the eggs in last. Bake in an earthen dish that can be set on the table. Bake forty-five minutes; serve with rich sauce.
Beat the yolks of two eggs; add to them a dash of nutmeg and a gill each of cold water and rum; stir this into the luke-warm batter and allow it to heat gradually. Stir constantly until of a smooth, creamy consistency, and serve. The batter is made as follows: Beat the yolks of three eggs; add to them a gill of milk, or half of a cupful, a saltspoonful of salt, four ounces of flour; mix.
Order the chickens as for fricassy, and form the pie deep, lay in the bottom a mince-meat made of the chicken's livers, ham, parsley and yolks of eggs; season with white pepper, mace, and a little salt; moisten with butter, then lay the chicken above the minc'd meat, and a little more butter; cover the pie and bake it two hours; when baked take off the fat, and add to it white gravy, with a little juice of lemon.
Separate the yolks and whites of ten eggs. Beat the yolks with two cups of pulverized sugar.
Then she hung her cloak on her back, and led her to the door, which she fastened with a wooden bar. As soon as we were alone she began to laugh and caper like a lunatic, singing out, 'You are my rom, I'm your romi. * Sugared yolks of eggs. A sort of nougat.
Then put to it the yolks of eight new laid Eggs, and two whites, and a pound of butter. Work all this long together. Then season them to your taste with Sugar finely beaten; and put in some Cloves and Mace in subtile powder. Then lay them thick in Coffins of fine Paste, and bake them. To half a peck of fine flower, take a pound and half of Butter, in this manner.
Serve hot with cream sauce. This will serve twelve persons. At suppers where the yolks of eggs are used for mayonnaise or cooked dressing, the whites accumulate and are lost if not used in some white cake. 1/2 cupful of butter 2 cupfuls of flour 1-1/2 cupfuls of sugar 3/4 cupful of water 1 cupful of English walnut or hickory nut meats 2 rounding teaspoonfuls of baking powder Whites of four eggs
Remove from the fire, and when cool enough add five eggs that have been well beaten, first the yolks and then the whites, also half a teaspoonful of soda and a teaspoonful of salt. Drop on buttered tins in large spoonfuls about two inches apart. Bake in a quick oven about fifteen minutes.
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