CREAM CAKE.
Take three ounces of butter, three ounces of sugar, one egg, three glasses of milk, and a tea-spoonful of cinnamon; rub the butter and sugar to a cream, then add the egg and milk. Put two tea-spoonfuls of baking-powder with half-a-pound of flour, and knead it to a stiff dough. If this quantity of flour seems too soft, take a little more, as there is great difference in the strength of flour, and some flour takes more moisture in baking. Cooks must therefore be guided by its appearance. Roll the dough into a round cake; half cut through the centre with a smaller cutter. Bake for twenty minutes. When cooked, fill the centre with switched cream, and ice the top of it the same as ordinary cakes.