LITTLE CRUMB CAKES


For these small cakes Aunt Sarah creamed together 1/2 cup of
granulated sugar, 1/4 cup butter. One quite large egg was used. The
egg yolk was added to the creamed sugar and butter and thoroughly
beaten, then scant 1/2 cup of milk was added, and one heaping cup of
fine dried bread crumbs sifted with 3/4 teaspoonful of baking powder
and 1/4 cup of finely chopped or rolled _black_ walnut meats. Lastly,
add the stiffly beaten white of egg. Flavor with grated nutmeg. Bake
in small muffin pans in a moderate oven. This makes nine small cakes.
No flour is used in these cakes, but, instead of flour, bread crumbs
are used.



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