LEMON CAKE.
1764. INGREDIENTS.—10 eggs, 3 tablespoonfuls of orange-flower water, 3/4 lb. of pounded loaf sugar, 1 lemon, 3/4 lb. of flour.
[Illustration: CAKE-MOULD.]
Mode.—Separate the whites from the yolks of the eggs whisk the former to a stiff froth; add the orange-flower water, the sugar, grated lemon-rind, and mix these ingredients well together. Then beat the yolks of the eggs, and add them, with the lemon-juice, to the whites, &c.; dredge in the flour gradually; keep beating the mixture well; put it into a buttered mould, and bake the cake about an hour, or rather longer. The addition of a little butter, beaten to a cream, we think, would improve this cake.
Time.—About 1 hour. Average cost, 1s. 4d.
Seasonable at any time.
LUNCHEON CAKE.
1765. INGREDIENTS.—1/2 lb. of butter, 1 lb. of flour, 1/2 oz. of caraway seeds, 1/4 lb. of currants, 6 oz. of moist sugar, 1 oz. of candied peel, 3 eggs, 1/2 pint of milk, 1 small teaspoonful of carbonate of soda.
Mode.—Rub the butter into the flour until it is quite fine; add the caraway seeds, currants (which should be nicely washed, picked, and dried), sugar, and candied peel cut into thin slices; mix these well together, and moisten with the eggs, which should be well whisked. Boil the milk, and add to it, whilst boiling, the carbonate of soda, which must be well stirred into it, and, with the milk, mix the other ingredients. Butter a tin, pour the cake into it, and bake it in a moderate oven from 3/4 to 1 hour.
Time.—1 to 14 hour. Average cost, 1s. 8d. Seasonable at any time.