Take: Sugar, 3 cupfuls; butter, one cupful; milk, 1 cupful; eggs, 5; soda, 1 teaspoonful; flour, 4 cupfuls; lemons, 2.
Beat three cups of sugar and one of butter to a light cream; add one cup of milk, five eggs beaten to a froth, one teaspoonful of soda, four cups of flour, and the juice and grated rind of two lemons. Beat together thoroughly and bake in a moderately quick oven.
Lemon Cake.
Recipe No. 2.
Take: Sugar, 1 lb.; butter, ¾ lb.; eggs, 7; flour, 1 lb.; lemons, 2; currants, 1½ teacupfuls.
Beat one pound of sugar and three quarters of a pound of butter to a cream; add the yolks of seven eggs beaten to a froth and strained; whip the whites up stiff and stir them in with one pound of dried flour, the juice of one lemon and the peel of two cut into strips, and a cupful and a half of currants. The currants may be left out if desired. Bake in a moderately quick oven.
Loaf Cake.
Take: Brown sugar, 1 lb.; butter, ¾ lb.; sour milk, 1 pt.; molasses, 1 pt.; eggs, 5; soda, 2 teaspoonfuls; flour, 3 lbs.; currants, 2 lbs.; raisins (seeded), 1 lb.; cloves, allspice, and cinnamon, 1 teaspoonful each; nutmeg, 1 (grated).
Beat together a pound of brown sugar and three quarters of a pound of butter; add a pint of sour milk, a pint of molasses, five eggs beaten to a froth, two teaspoonfuls of soda, one teaspoonful each of cloves, allspice, and cinnamon, one grated nutmeg, and three pounds of flour. Mix well, and then stir in two pounds of currants, carefully washed, and one pound of seeded raisins. Bake in a moderately quick oven.
Macaroons.
Almond.
Take: Almonds, ½ lb.; rose-water, 1 tablespoonful; eggs, whites of 3; white sugar (powdered), ½ lb.