1½ lb. of butter, 2 lbs. of sugar, 15 eggs, 2 lbs. of flour, 1 lb. of patent flour. Cream butter and sugar in a basin, add eggs, then flour, and as much milk as will make a nice batter. Bake in fluted pans.
31.—Patent Flour.
Take 4 ozs. of tartar, and 2 ozs. of carbonate of soda, and 8 lbs. of flour, and sift through a sieve three times.
32.—Penny Rice Cakes.
4 lbs. of flour, 2½ lbs. of castor sugar, 1½ lb. of butter, 10 eggs, 1 oz. of tartar, ¾ oz. of carbonate of soda, ½ lb. of ground rice, milk to dough. Cream butter and sugar together, add eggs; when well creamed, add flour, rice, and milk. Bake in small round hoops papered round the side.
33.—Cocoanut Cakes.
These are made in the same way, with the same mixture, but leaving out the rice and adding the same quantity of cocoanut. Dust cocoanut on the top of each.
34.—Albert Cakes.
Cream 12 oz. of butter with 1 lb. of sugar, add 13 eggs; mix ½ oz. of carbonate of soda and ¼ oz. of acid with 2 lbs. of flour; weigh 8 ozs. of currants. Mix all together with milk, and bake in a small edged pan. Cut into squares when cold.