Use shallow square tins. Butter them and line as well with buttered paper. Pour the mixture in to the depth of an inch and a half. Bake in a quick oven. Ice while hot and set back in the oven for a moment to dry.
Dutch Almond Cake
1 lb. sweet almonds
¹⁄₂ oz. bitter almonds
1 lb. powdered sugar
12 eggs
5 table-spoons pounded biscuit or flour
Rose water
Blanch and pound the almonds, adding to them a little rose water. Beat up the yolks. Add them to the sugar and beat thoroughly together. Then add the whites, whisked to a stiff froth, and the pounded almonds. Add the finely crushed biscuits or flour. Bake in a moderate oven in a German tin lined with greased paper.
Eversley Cake
5 ozs. butter
6 ozs. best flour
3 eggs
5 ozs. castor sugar
¹⁄₂ tea-spoon baking powder
¹⁄₄ lb. mixed peel
Beat the butter to a cream. Add the sugar, then the flour, and well-beaten eggs, the sliced peel and lastly the baking powder. Beat altogether for twenty minutes and bake in a good oven for an hour.
Lady Cake
1 cup butter
2 cups powdered sugar
3 cups flour
¹⁄₂ cup milk
Whites of 8 eggs
2 tea-spoons cream of tartar
1 tea-spoon carbonate of soda
1 tea-spoon extract of almonds
Beat the butter to a cream. Stir in the sugar gradually, beating hard all the time. Mix the cream of tartar with the flour, and the soda with the milk. Add flour and milk alternately in small quantities, beating continually. Add the flavouring, and then stir in the stiffly-beaten whites lightly. Bake in a moderate oven in a tin lined with greased paper.