6 eggs.
1 pint flour.
2 oz. melted butter.
1½ cup powdered sugar.
1 cup milk.
1 teaspoonful nutmeg.
Beat whites and yolks separately and very stiff, rub the sugar and
butter together, and work in first the yolks, then the milk, then the
flour and whites. Bake in well-buttered wafer or waffle-irons, very
quickly, browning as little as possible. Roll them while hot upon a
smooth, round stick, not larger than your little finger, slipping it
out carefully when the cake takes the right shape.
These little cakes are an acceptable addition to any tea or supper
table, and look well among fancy cakes in a basket.