Sunderlands
Warm a quart of rich milk, and cut up in it half a pound of the best fresh butter to soften in the milk, but not to oil. Beat eight eggs till very light and thick, and then stir them gradually into the pan of milk and butter, in turn with eight large table-spoonfuls of sifted flour. Beat all very hard together, and then transfer the batter to white tea-cups, slightly buttered, not filling them quite full. Set them immediately into a brisk oven, and bake them about twenty minutes, or till they are slightly browned, and have puffed up very light. As soon as they are cool enough to handle without burning your fingers, turn them out of the cups on a dish, cut a slit in the top of each, and, taking a tea-spoon, fill them quite full of any sort of jelly or marmalade; or if more convenient, with ripe strawberries or raspberries, sweetened with powdered sugar, and mashed smoothly. When filled with fruit, close the slit neatly with your fingers; and on the top of each lay a large strawberry or raspberry, having first dredged the sunderland with sugar.
Cream Cakes—Are made in the above manner, but baked in patty-pans. When baked take them out, cut a slit in the side of each; and having prepared an ample quantity of rich boiled custard, made with yolk of egg, and highly flavored (after it has boiled,) with lemon, orange, vanilla, rose-water or peach-water, fill the cakes full of the custard, closing the opening well by pinching it together. Sift powdered sugar over them, and send them to table on a large china dish.