4 Eggs, separated
1 c Sugar
1 ts Vanilla
1 ts Lemon juice
1 1/2 c All purpose flour (measured
Then sifted) 1/4 ts Salt
1 c Melted butter or margarine
1 c Gooseberry jam
Beat egg yolks until thick and beat in the sugar, vanilla and lemon juice. Fold in sifted flour and salt alternately with melted butter. When smooth, fold in stiffly beaten egg whites. Line 16 large or 24 small muffing pans with paper cups. Place a spoonful of batter in the bottom of each cup and a heaping teaspoon of jam. Cover with remaining batter. Bake at 350F for 15 to 25 minutes depending on the size.
These are good as a sweet dessert anytime or to pack in lunch boxes. Source: Heritage Recipes ch. —–