French Cake.
- 1 lb. sugar.
- ½ lb. butter.
- 1 lb. currants, washed clean and dredged with flour.
- 3 cups flour.
- 4 eggs.
- Nutmeg and cinnamon to taste.
- ½ teaspoonful soda dissolved in three tablespoonfuls milk.
Lemon Cake (No. 1.)
- 1 lb. sugar.
- 12 eggs, whites and yolks beaten separately.
- ¾ lb. flour.
- Juice and rind of a lemon.
- Icing flavored with same.
Baked in small square tins, and iced on sides and top, these are sometimes called biscuits glacés.
Lemon-Cake (No. 2.)
- 1 cup of butter (packed).
- 2 scant cups of sugar.
- 10 eggs, yolks and whites beaten separately.
- 1 small cup of milk.
- Juice and rind of a lemon.
- 1 small teaspoonful soda.
Flour to make tolerably thin batter (a little over three cups). Of some qualities of flour four cups will be needed.
Bake in a quick oven.
Lady-Cake (No. 1.)
- ½ lb. butter.
- 1 lb. flour.
- 8 eggs.
- 1 teaspoonful cream-tartar,
- ½ teaspoonful soda.
- 1 lb. sugar.
- ½ pint milk.
Lady-Cake (No. 2.) ✠
- 1 lb. sugar.
- ¾ lb. sifted flour.
- 6 oz. butter.
- The whipped whites of ten eggs.
Flavor with bitter almond, and bake in square, not very deep tins. Flavor the frosting with vanilla. The combination is very pleasant.