Beat to a cream one cup full of butter, and two of white sugar; add three eggs well beaten, one lemon grated and a little juice; one teaspoonful of soda dissolved in a little milk, and three of cream of tartar dissolved in water. Put in, after these ingredients are well beaten, three cups full of flour: bake in tins an inch thick. Ice them.
QUEEN CAKE.
Cream, half a pound of butter, and the same of loaf sugar; beat very light four eggs; flour, a few currants, and put them in; stir in seven ounces of flour: mix well, and bake in small tins.
ALMOND CAKE.
Blanch a quarter of a pound of almonds, and rub them fine in a mortar with a little rose water; beat five eggs separately till very light; beat the sugar with the yolks of eggs; almonds with the whites of eggs, and a quarter of a pound of flour: bake an hour and a half in small tins.
MACAROONS.
Take half a pound of almonds, a few of them bitter; blanch them and pound in a mortar, with a little rose water; beat the whites of three eggs to a stiff froth, and add half a pound of white sugar, rolled very fine. Stir all together; drop on buttered paper, and bake in a slow oven, or on paper with grated rusk or bread; this will keep them from sticking to the paper. Some persons add a spoonful of rice flour.
GOOD JUMBLES.
Beat to cream one pound of sugar, and the same of butter. Beat six eggs separately, the yolks with the sugar and butter; add flour enough to roll out: season to your taste. Cut them in rings, and bake: sift sugar over them when they are hot.