Mix together one pound of flour, half a pound of butter, three quarters of a pound of sugar, half a pound of currants (well washed), four eggs, one teaspoonful of cinnamon, half a teaspoonful of soda dissolved in hot water, half a lemon (squeezed and the rind grated). Line the bake-pans with buttered paper; drop the mixture upon it, and bake quickly.
Delicate Cake.
Take: Butter, 1 cupful; sugar, 2 cupfuls; milk, 1 cupful; eggs, whites of 5; cream-tartar, 1 teaspoonful; soda, ½ teaspoonful; flour, 3 cupfuls.
Stir one cupful of butter and two of sugar to a cream; add one cupful of milk, the whites of five eggs, one teaspoonful of cream-tartar, half a teaspoonful of soda, and three cupfuls of sifted flour. (The yolks of the eggs can be used for other purposes).
Fancy Cakes.
Take: Sugar, ½ lb.; eggs, 4; flour, ½ lb.; essence of lemon, 1 teaspoonful.
Beat half a pound of sugar and the yolks of four eggs together; add half a pound of flour, and beat up thoroughly; then add a teaspoonful of essence of lemon, and the whites of the eggs, beaten to a stiff froth. Bake in small patties, and put a sugar-plum on the top of each.
Fruit Cake.
Take: White sugar, 1 lb.; butter, ¾ lb.; eggs, 7; flour, 1 lb.; citron, ¼ lb.; nutmeg, 1 teaspoonful; cinnamon, 1 teaspoonful; currants, ½ lb.; raisins, ½ lb.
Beat one pound of fine white sugar and three quarters of a pound of butter to a cream; add the yolks of seven eggs, beaten to a froth; then the whites of the eggs, whipped to a froth, and a quarter of a pound of citron, one teaspoonful of nutmeg, one of cinnamon, and one pound of flour; stir together, and add half a pound of currants, washed carefully and dredged, and half a pound of raisins, seeded and chopped. Mix thoroughly, and bake in a moderately quick oven.