LITTLE SHORT CAKES.





Rub into a pound of flour four ounces of butter, four ounces of white
powdered sugar, and two eggs; make it into a paste, roll it thin, and
cut into small cakes with tin cutters. A little orange flower-water or
sweet wine improve the flavour of these cakes.





LITTLE FRENCH CAKES LITTLE TOWERS OF SALAD facebooktwittergoogle_plusredditpinterestlinkedinmail

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