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Delicious Small Cakes

Yolks of 6 eggs. 1 light pound flour. 1/4 pound butter. 1 spoonful lard. 1 pound sugar.

These cakes are better without soda and of the consistency of Shrewsbury cakes. Beat the whites of three eggs to a strong froth; weigh one pound of the best "A" sugar, put it in a tin can with three wine-glasses of water. Let it boil slowly, till it begins to rope, or rather, when a little of it will cool on a plate, like it would begin to candy. Then pour the boiling sugar gradually to the white of egg; beat it well till it begins to thicken and to cool somewhat, then beat into the icing two tablespoonfuls of powdered cinnamon, and ice over the little cakes, using a stiff feather for the purpose. You can add the other unbeaten whites of eggs, with an addition of sugar, to make more small cakes.--Mrs. M. C. C.