Small Citron Cakes
6 eggs.
½ pound of butter.
½ pound sugar, creamed with the butter.
¾ pound of prepared flour.
1 glass best brandy.
¼ pound citron, shred fine.
Nutmeg to taste.
Beat the creamed butter and sugar up with the yolks; add the brandy, and whip hard five minutes; then the flour, whites, and the citron shred fine and dredged with flour. Bake in small tins very quickly. They keep well.