Mix one-half pound of white flour and one-half pound of rice powder, or wheat starch. Keep in a warm place. Melt one pound of butter, cool and cream with one pound of sugar, adding ten yolks of eggs, alternating with the flour. Stir the mass for one-half hour, add the rind of two lemons, the juice of one-half lemon, and 2 tablespoonfuls of flavoring extract. Beat the whites of 10 eggs, mix lightly with the dough, and add a teaspoonful of baking powder. Bake in a moderate oven for one and one-half to two hours. During the first half hour have more heat at the bottom than at the top. During the last half hour have little or no heat at the bottom. The cake tin should not be moved.
The tart may be baked in layers or on round tins and be mixed with different colors, if desired.
PLAIN CAKE.
Cream one-half cup of butter with one-half cup of sugar, add two eggs, two cups of flour, two teaspoonfuls of baking powder, a little salt, one cup of water, one-half cup of raisins or currants, and any kind of flavoring. Bake in cake tins. Cake prepared with water is more wholesome than with milk.
FROSTING.
Cream equal quantities of butter and chocolate. Spread on the layers when cold. Frosting prepared from pure sugar is unwholesome.
NUT-BUTTER PIE CRUST.
Take one to two tablespoonfuls of nut-butter to one of flour, add sufficient water to make a dough.
STRAWBERRY SHORT CAKE. No. 1.
Spread Granose cakes with diluted almond-butter and a layer of strawberries over it. Serve with nuts or with milk soup prepared with sago.