No. 88—SCOTCH TART.
- ¾ lb. of butter
- 1 lb. of sugar
- ½ lb. of finely cut raisins
- 9 eggs
- Juice and rind of 1 lemon
- 1 lb. of flour
- 2 heaping tsps. of baking powder
Preparation: The butter is stirred to a cream, with yolks of eggs, sugar, lemon juice and rind; add the flour and lastly the baking powder and beaten whites of eggs. Butter a pan, put the batter in and bake to a light brown color.
No. 89—LARD CAKE.
- ½ lb. pork lard
- 6 eggs
- ½ lb. of sugar
- ¼ lb. of corn starch
- ¼ lb. of flour
- ½ lb. blanched, ground, sweet almonds
- 20 blanched, ground, bitter almonds
- 1 heaping tsp. of baking powder
Preparation: Stir the yolks of eggs and sugar to a cream; cream the lard and mix with the eggs and sugar. Now add flour and almonds in spoonfuls and lastly the baking powder and beaten whites of eggs. Butter a pan, put the batter in and bake to a nice brown color.
No. 90—SEXTON’S CAKE.
- ½ lb. of butter
- ¼ lb. of sugar
- ½ lb. of extra fine flour
- ¼ lb. blanched, ground, sweet almonds
- ½ tsp. baking powder
Preparation: The butter is stirred to a cream; add the sugar, ground almonds, flour and baking powder and stir 45 minutes. Spread the batter ½ inch thick in small square muffin pans or in a large square buttered cake pan, bake it to a light brown color and leave it to cool a little before taking out of the pan, because it breaks easily. After it has cooled off completely, dust with sugar or spread frosting on.
No. 91—CHOCOLATE TART.