4 eggs. 1 cup powdered sugar. 1 cup sifted flour. 1 level teaspoonful baking-powder. Juice of half a lemon.
Separate the yolks and whites of the eggs and beat them both very light. Mix the sugar in the yolks and beat again till they are very foamy; then put in the stiff whites, and last the flour, sifted with baking-powder; then the lemon-juice. Bake in a buttered biscuit-tin. You can frost and put walnut-halves on top.
Velvet Cake
This is a large cake, baked in a roasting-pan; it is very light and delicious, and none too large for two luncheons, or for a picnic.
6 eggs. 2 cups of sugar. 1 cup of boiling water. 2 1/2 cups of flour. 3 teaspoonfuls of baking-powder.
Put the yolks of the eggs in a deep bowl and beat two minutes; then put in the sugar, and beat ten minutes, or fifteen, if you want it perfect. Put in the water, a little at a time, and next the stiffly beaten whites of the eggs. Mix the baking-powder and flour, put these in next, and add the flavoring last. This is a queer way to mix the cake, but it is right.
Easy Fruit-cake
Margaret's Other Aunt begged to have this in the book, because she said it was so simple any little girl could make it, and all the family could help eat it, as they were especially fond of fruit-cake.
1 cup butter.
1 cup sugar.
1 cup molasses.
1 cup milk.
1 cup currants.
1 cup raisins.
1 egg.
1 teaspoonful soda.
2 teaspoonfuls mixed spices.
3 cups flour.
Wash and dry the currants. Buy the seeded raisins and wash these, too, and then chop them. Cream the butter and sugar, add the egg beaten well without separating, then the molasses with the soda stirred in it, then the milk, then the cinnamon and cloves. Measure the flour, and then take out a half-cup of it, and stir in the raisins and currants, to keep them from going to the bottom of the cake when it is baked. Stir these in, add the rest of the flour, and beat well. Bake in two buttered bread-pans.