She then added two small, well-beaten eggs, about 2-1/2 cups flour, or enough to make a stiff _batter_, and 1/2 teaspoonful salt.

Beat thoroughly, cover and set to rise in a warm place about 1-1/2 hours or until doubled in bulk.

This was set to rise quite early in the morning.

When light, beat thoroughly and with a spoon spread evenly on top of well-greased, deep pie tins, which have been sprinkled with a little flour.
Spread the crumbs given below over the top of cakes, cover and let rise 15 minutes and bake a rich brown in moderate oven.
For the crumbs, mix together in a bowl 1 heaped cup of fine, soft, stale bread crumbs, 2-1/2 tablespoonfuls light brown sugar, 3/4 of a teaspoonful cinnamon, pinch of salt, 1/4 cup of blanched and chopped almonds, and 2 tablespoonfuls of soft butter.

This sponge or dough should be unusually soft when mixed, as the crumbs sink into the dough and thicken it.