Rub to a cream one-half cup of butter with one and one-half cups of pulverized sugar and add gradually the yolks of three eggs, one at a time, and one-half cup of sweet milk. Sift two cups of flour with one teaspoon of baking-powder, add alternately with the milk and the stiffly-beaten whites of three eggs. Add the grated peel of one-half lemon and the juice of one lemon. Bake in moderate oven thirty minutes.
ORANGE CAKE
Beat light the yolks of five eggs with two cups of pulverized sugar, add juice of a large orange and part of the peel grated; one-half a cup of cold water and two cups of flour, sifted three times. Add two teaspoons of baking-powder in last sifting and add last the stiff-beaten whites of three eggs. Bake in layers, and spread the following icing between and on top. Icing: beat the whites of two eggs stiff, add the juice and peel of one orange and sugar enough to stiffen.
POTATO CAKE
Cream two-thirds cup of butter with two cups of granulated sugar; add one-half cup of milk, yolks of four eggs, one cup of hot mashed potatoes, one cup of chocolate, one teaspoon each of cinnamon, cloves, and nutmeg, one teaspoon of vanilla, one cup of chopped walnuts, two cups of flour, two teaspoons of baking-powder, then beaten whites of four eggs. Bake slowly in two pans, and cut in half when cold. Put jam between layers.
POUND CAKE
Rub one pound of butter and one pound of powdered sugar to a cream, add the grated peel of a lemon, a glass of brandy and the yolks of nine eggs, added one at a time, and last one pound and a quarter of sifted flour with one-half teaspoon of baking-powder and the beaten whites of the eggs. Bake slowly.
BAKING-POWDER BUNT KUCHEN
Beat two whole eggs for ten minutes with two cups of sugar, two and one-half tablespoons of melted butter, add one cup of milk, three cups of flour in which have been sifted two teaspoons of baking-powder, flavor with one teaspoon of vanilla; one-fourth cup of small raisins may be added. Bake one hour.