JOHNNIE CAKE.
Take two cups of India meal, one cup of flour, mix three tea-spoonfuls of baking-powder, three spoonfuls of sugar, a half-cup of melted butter, two eggs. Add milk enough to make this a thick batter, and bake for half-an-hour in a square flat pan; cut in square pieces; it is a very nice cake for lunch.
GERMAN TEA CAKE.
Take three ounces of butter, three ounces of sugar, rubbed to a cream, one egg, yolk and white switched; add to the butter and sugar twelve ounces of flour, mix with the flour half-a-pound of currants, three tea-spoonfuls of baking-powder, and a tea-spoonful of cinnamon, one ounce lemon-peel, add one cup of milk to the butter and sugar; mix the flour, currants, cinnamon, and peel, all together, and bake for three-quarters of an hour in a hot oven. If the cakes are burning, lay a paper over to prevent this. Bake till nothing sticks to the straw when pierced.
QUAKER’S CAKES.
Take half-a-pound of sifted sugar, the yolks and whites of seven eggs beaten separately, the juice of one lemon, and a half-pound of almonds beaten fine with rose water. Beat the whites and yolks separately, then mix them with the other ingredients, except the flour. Beat them together half-an-hour, then shake in the flour, and put the cakes in the oven.