Pond-Lily Cake.—1 cup butter, 1½ cups sugar, whites 5 eggs, 1½ pints flour, 1½ teaspoons Royal Baking Powder, 1 cup milk; flavor with extract peach and a few drops extract rose. Bake in 2 cakes, in very deep jelly- or sponge-tins, and when done put together with freshly grated cocoanut and pulverized sugar between and on top of the cakes, and ice with clear icing.
Queen Cake.—2 cups butter, 2½ cups sugar, 1½ pints flour, 8 eggs, ½ teaspoon Royal Baking Powder, 1 wine-glass each wine, brandy, and cream, ½ teaspoon each extract nutmeg, rose, and lemon, 1 cup dried currants, washed and picked, 1 cup raisins, stoned and cut in two, 1 cup citron, cut in small, thin slices. Rub the butter and sugar to a very light cream; add the eggs, 2 at a time, beating 5 minutes after each addition; add the flour, sifted with the powder, the raisins, currants, wine, brandy, cream, citron, and extracts; mix into a batter, and bake carefully in a papered cake-tin ([fig. XIII]), in a moderately steady oven, 1½ hours.
Sponge Cake.—2 cups sugar, 7 eggs, 1 cup flour, 1 teaspoon Royal Baking Powder, pinch salt, 1 teaspoon extract lemon. Whip sugar and eggs together until thick and white; add flour, sifted with powder and salt, and the extract; mix together quickly; bake in tin ([fig. XII]) lined with buttered paper, in hot oven, 35 minutes.
Sponge Cake (Almond).—1½ cups sugar, 8 eggs, 1½ cups flour, ½ teaspoon Royal Baking Powder, 1 teaspoon extract bitter almonds. Boil sugar in 1½ gills water until, taking some up on end of spoon-handle and cooling in water, it breaks brittle, when at once pour it on the eggs, previously whipped 10 minutes; continue the whipping 20 minutes longer; add flour, sifted with powder, and extract; bake in well-buttered cake-mold ([fig. I]), in quick oven, 30 minutes.
Sponge Cake (Berwick).—6 eggs, 3 cups sugar, 4 cups flour, 2 teaspoons Royal Baking Powder, 1 cup cold water, pinch salt, 1 teaspoon extract lemon. Beat eggs and sugar together 5 minutes; add flour, sifted with salt and powder, water, and extract; bake in shallow square cake-pan ([fig. XIII]), in quick, steady oven, 35 minutes; when removed from oven, ice it with clear icing.
Cream Sponge Cake.—6 eggs, their weight in powdered sugar, and ½ their weight in flour, ½ teaspoon Royal Baking Powder, pinch salt, grated rind 1 orange. Beat egg yolks and sugar till thick. Sift in the mixed flour, salt, and baking powder. Mix lightly, add orange rind and stiffly whipped whites. Cut them in lightly, and bake in 2 shallow pans in moderate oven. Put together with cream filling flavored with orange.
Silver Cake.—Whites 6 eggs, 1 cup milk, 2 cups sugar, ⅔ cup butter, 4 cups flour, ¼ teaspoon salt, 2 teaspoons Royal Baking Powder, 1 teaspoon almond extract. Cream butter and sugar; add alternately the milk and flour mixed with salt and baking powder; then the extract and the stiffly whipped whites. Beat well, and bake in loaf-pan in moderate oven.
Snow Cake.—1 pound arrowroot, ¼ pound sugar, 1 cup butter, whites 6 eggs, ½ teaspoon Royal Baking Powder, 1 teaspoon almond extract. Cream butter and sugar. Add whipped whites and ⅓ teaspoon salt, then the arrowroot mixed with baking powder. Beat well for 10 minutes; add extract, and bake in loaf-pan lined with 3 thicknesses paper. Have oven moderate, bake 1½ hours, and cover pan with paper for first hour.
Spice Cake.—1 cup butter, 1 cup brown sugar, 1 pint flour, 2 teaspoons Royal Baking Powder, 1 teaspoon each caraway and coriander seeds, 1 teaspoon each extract nutmeg, cinnamon, and ginger, 1 cup milk. Sift flour, sugar, and powder together; rub in butter; add milk, seeds, and extracts; mix smooth into batter of medium thickness; fill greased patty-pans ⅔ full; bake in hot oven 8 or 10 minutes.
Delicate Spice Cake.-⅔ cup melted butter, ⅔ cup sugar, 2½ cups flour, 1 egg, ⅔ cup molasses, 1 cup milk, 2 scant teaspoons Royal Baking Powder, 1 tablespoon vinegar, 1 tablespoon mixed ground spice, pinch salt. Beat egg, add milk. Add, mixed, flour, baking powder and salt, spice, sugar, melted butter, molasses, and vinegar. Bake in two shallow pans in quick oven.