Margaret Brown's French Cookery Book

cupful of granulated sugar; beat the butter and sugar smooth; add the beaten eggs, the flour, the cornstarch, and powder sifted together, and the extract; flour the board; roll out the dough rather thin; cut out with biscuit cutter; roll in the chopped peanuts and sugar; lay on greased baking tin; bake in rather hot oven 8 to 10 minutes. No. 110. WHITE SPONGE CAKE. Whites of 8 eggs, 1 cupful of sugar, 1/2 cupful of flour, 1/2 of cornstarch, 1 teaspoonful of baking powder, 1 teaspoonful of extract of rose; sift the flour, cornstarch, sugar, and powder together; add it to the whites of the eggs whipped to a dry froth, and the extract, mix gently but thoroughly; bake in a cake-mould well buttered, in a quick oven 30 minutes. No. 111. MADELAINES. One cupful of butter, 1 cupful of sugar, 3 eggs, 1-1/2 cupfuls of flour, 1/2 teaspoonful of baking powder, 1 glass of brandy, 1 teaspoonful of the extract of cinnamon, slightly melt the butter in a cake bowl; add the sugar and eggs; stir a few minutes; add the flour, sifted, with the powder, the extract, and the brandy; mix into a batter that will almost run; bake in well-greased muffin-pans in a moderate oven 20 minutes; pour on the top of each a little transparent icing to cover, and add a few colored comfits. No. 112. QUEEN CAKE. Two cupfuls of butter, 2-1/2 cupfuls of sugar, 1-1/2 pints of flour, 8 eggs, 1/2 teaspoonful baking powder, 1 wineglass each of wine, brandy, and cream, 1/2 teaspoonful of the extract of nutmeg, rose, and lemon, 1 cupful of dried currants washed and picked, 1 cupful of raisins, stoned and cut in two; 1 cupful of citron cut in small, thin slices; rub the butter and sugar to a very light cream; add the eggs, 2 at a time, beating 5 minutes between each addition; add the flour, sifted, with the powder, the raisins, currants, wine, brandy, cream, citron, and extracts; mix into a consistent batter, and bake carefully in a papered cake-tin in a moderate, steady