Take: White sugar, 1 lb.; butter, ½ lb.; eggs, whites of 10; flour, ¾ lb.; essence bitter almonds, 1 teaspoonful.
Beat to a cream one pound of fine white sugar and half a pound of butter; add the whites of ten eggs, whipped to a stiff froth; then add three quarters of a pound of flour; flavor with one teaspoonful of the essence of bitter almonds. Flavor the icing with rose-water.
Spice Cakes.
Take: Butter, 1 teacupful; sugar, 1 teacupful; molasses, ½ teacupful; soda, 1 teaspoonful; nutmeg, 1 (grated); ground ginger, cinnamon, caraway seed, coriander seed, 1 teaspoonful each.
Melt a teacupful of butter, and mix it with a teacupful of sugar, and half a teacupful of molasses; add a teaspoonful of cinnamon, a teaspoonful of ground ginger, a grated nutmeg, and a teaspoonful each of caraway and coriander seed; put in a teaspoonful of soda dissolved in half a teacupful of warm water, stir in flour till stiff enough to roll out thin; cut into cakes and bake them in a slow oven.
Sponge Cake.
Recipe No. 1.
Take: Powdered sugar, 2 cupfuls; flour 1½ cupfuls; eggs, 7; lemon, the grated rind and juice of one.
Beat the yolks of the eggs with the sugar until very light; add the rind of the lemon and the whites of the eggs beaten to a stiff froth; sift in the flour and all the lemon juice, stirring as gently as possible.
Sponge Cake.
Recipe No. 2. (White.)
Take: Sugar, 1½ cupfuls; flour, 1 cupful; eggs, whites of 10; cream-tartar, 1 teaspoonful.