Bake in a moderate oven for forty-five minutes.
BRANDY CAKE
- 6 ozs. (¾ cup) butter
- 12 ozs. (1½ cups) sugar
- 2 eggs
- ¾ lb. (3 cups) flour
- 3 gills (1½ cups) milk
- 2 heaping teaspoonfuls baking powder
- 1 gill (½ cup) brandy
Beat the butter and sugar to a cream, then add the yolks of the eggs, beating them well in, the milk, flour, baking powder, brandy, and the whites of eggs beaten stiffly.
Turn into a buttered and floured fireproof dish and bake in a moderate oven for three-quarters of an hour.
CHEESE CAKE
- 4 ozs. (½ cup) butter
- 1 lb. (2 cups) sugar
- 4 eggs
- 4 ozs. (1 cup) flour
- ½ pint (1 cup) milk
- 2 lbs. pot cheese
- 1 lemon
- Pastry
Line a well-buttered casserole with pie crust. Beat the butter and sugar to a cream, then beat in the yolks of the eggs, add the flour, milk, cheese, grated lemon rind, and the stiffly beaten whites of the eggs.
Bake for fifty minutes in a moderate oven. Allow it to cool in the casserole. Dust thickly over with powdered sugar.