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Kringles

Warm two ounces of fresh butter slightly, but not so as to melt it. Mix it with the yolks of four and the whites of two eggs, well beaten; add two ounces of sifted sugar, half a pound of flour, and a pinch of salt, and knead to a smooth paste. Roll the paste out to the thickness of half an inch. Stamp in rounds with an ordinary cutter, prick them with a fork, and bake on buttered tins in a moderate oven. Time to bake, about twenty minutes. Probable cost, 8d. Sufficient for six or eight kringles.