PLAIN POUND CAKE.
Half-a-pound of fresh butter, three eggs, one pound of Vienna flour, one pound of castor sugar, a quarter of a pound of almonds cut small, half-a-pound of currants, three ounces of candied peel, a few drops of essence of ratafia.
Beat the butter to a cream, from left to right, and mix in the sugar gradually. Beat the eggs up, and mix them with half-a-pint of new milk; stir into the butter; then add the flour; and, last of all, the fruit.
SAVOY SPONGE CAKE.
Beat half-a-pound of finely sifted sugar with the yolks of four eggs until you have a thick batter, stir in lightly six ounces of fine dry sifted flour, then the whites of the eggs beaten to a very strong froth. Have ready a tin which has been lightly buttered, and then covered with as much sifted sugar as will adhere to it. Pour in the cake mixture, taking care the tin is not more than half full, and bake for half-an-hour.
LEMON SAVOY SPONGE.
Half-a-pound of loaf sugar, rub some of the lumps on the peel of two lemons, so as to get all the flavour from them; dissolve the sugar in half a gill of boiling water; add the juice of the lemons, or one of them if a large size, and beat with the yolks of four eggs until very white and thick; stir in a quarter of a pound of fine flour, beat the whites of the eggs to a strong froth, and mix as thoroughly but as lightly as possible; butter and sift sugar over a mould, nearly fill it with cake mixture, and bake at dark yellow paper heat for thirty minutes.
MACAROONS.
Beat up a packet of Nelson's Albumen with three teaspoonfuls of cold water to a strong froth, mix in half-a-pound of finely-sifted sugar and two ounces each of pounded sweet and bitter almonds. Flour a baking-sheet, and lay on it sheets of wafer-paper, which can be bought at the confectioner's, and drop on to them at equal distances, a small piece of the paste. Bake in a moderate oven for ten minutes, or until the macaroons are crisp and of a golden colour. When done cut round the wafer-paper with a knife, and put the cakes on a sieve to dry.