187. Madeira Cake
Take a quarter of a pound of household flour, one teaspoonful of baking-powder, three ounces of butter, three ounces of fine white sugar, and two eggs. Cream the butter, add first the sugar, then the flour with the baking-powder, lastly the well-beaten eggs and half a teacupful of milk. Care should be taken that the mixture is not mixed too slack. Pour the mixture into a buttered cake tin and bake in a gentle oven from thirty to forty minutes.
188. Glengarry Cake
Half a pound of best household white flour, two teaspoonfuls of baking-powder, five ounces of butter, five ounces of powdered sugar, a quarter of a pound of sultanas carefully washed and stalked. Reduce the butter to cream in the bowl, add the sugar, flour, and baking-powder, then the sultanas, mix well with the two beaten eggs, adding a little milk if required. Place in a well-buttered cake tin, and bake in a steady oven one and a half hours.
Note. Carraway seeds can be used instead of sultanas if a seed cake is required and a little sliced candied peel always put on the top of the cake if desired.
189. Surrey Cake
Take three eggs, their weight in flour, powdered sugar, and butter, half a teaspoonful of essence of vanilla or almonds.
Reduce the butter to cream in the bowl, add the flour and sugar, keep stirring and beating the mixture without ceasing till it is quite smooth, add the eggs well beaten. Butter and paper a cake tin, which should never be more than half full of the cake. Bake in a steady oven from three-quarters of an hour to an hour.
190. Gâteau de Milan
Take half a pound of flour, a quarter of a pound of butter, quarter of a pound of sugar, one whole egg, one yolk, a little salt, a grated rind of lemon, and a teaspoonful of rum. Place the flour on a pastry board; form it into a hillock with a hole in the centre; put into this the butter, sugar, and eggs, lemon rind, beaten egg, and rum. Mix with the hand with butter and sugar, then the flour and eggs and make all into a ball. Roll it out to the thickness of little more than a quarter of an inch, form into little cakes with a cake cutter; arrange them on a baking-sheet of paper lightly buttered, brush them over lightly with the yolk of the egg; bake in a steady oven for about fifteen to twenty minutes. These cakes will keep well for some days if kept in a closed tin.