n extract, 1 tablespoonful melted butter, measured
after it is melted, 2 tablespoonfuls milk. Beat the whites till
stiff, then add gradually the sugar, butter, lemon extract, and
milk, and last the flour. Butter a long shallow tin pan (13 inches
long, 9 inches wide, and 1 inch deep), dust it with flour, pour in
the mixture, smooth it even with a knife, and bake in a medium-hot
oven.

_Second Part_: The yolks of 6 eggs, 1 cup powdered sugar, 1 cup
flour sifted with 1 teaspoonful baking powder, 2 tablespoonfuls
milk, 1 tablespoonful butter, 1/2 teaspoonful lemon extract. Stir
butter, sugar, and yolks to a cream, add lemon extract, flour, and
milk; bake the same as the first part. When the cakes are nearly
cold lay them over one another with a layer of jelly between, then
cut it into fancy shapes like half moons, small rounds, and squares;
glaze them with sugar glaze No. 927. In place of jelly, cream or any
other filling may be taken. The two cakes may be spread separately
with jelly, then rolled up like jelly rolls.

+Sand Wafers.+-- Stir 4 ounces butter with 6 tablespoonfuls sugar
till light and creamy, add gradually 3 eggs, the grated rind of 1/2
lemon, stir 15 minutes, add last 7 ounces sifted flour. Fill the
preparation in a pastry bag, butter and dust with flour some large
shallow tin pans, press small cakes from the bag on to the pans the
size of a 50-cent piece, and bake in medium-hot oven. When done and
cold, glaze them with fruit glaze or leave them plain.

+Cream S.+-- Stir 1/2 pound butter with 6 ounces sugar to a cream, add
1 teaspoonful vanilla sugar and 4 eggs, stir 10 minutes; add last 1/2
pound of sifted flour. Put the preparation into a kiss syringe and
press small cakes in the shape of an S into buttered and floured
pans, bake in medium-hot oven, and when cold glaze them with vanilla
glaze.

+Aniseed Wafers.+-- Rub some shallow tin pans with wax, place 1/2 pound
sugar and 4 whole eggs in a bowl, set the bowl into a pan of hot
water, beat the contents of bowl with an egg beater 15 minutes, then
remove and beat till cold; add 1 teaspoonful well-cleaned aniseed
and 1/2 pound sifted flour, fill the mixture into a pastry bag and
press small cakes on to the waxed tins, cover and let them stand
till next day, when the little cakes have obtained a crust, then
bake them in slow oven.

+Cinnamon Sticks.+-- Four ounces of almond paste, the white of 1 egg,
4 ounces powdered sugar, 1 teaspoonful cinnamon. Mix