Ground rice is best for this cake.
If any of the cake is left, you may next day cut it in slices and fry them in butter.
Or, instead of baking the mixture in a large cake, you may put flour on your hands, and roll it into round balls. Make a batter of beaten eggs, sugar, and grated bread; dip the balls into it, and fry them in butter.
POTATO CAKE.
Roast in the ashes a dozen small or six large potatoes. When done, peel them, and put them into a pan with a little salt, and the rind of a lemon grated. Add a quarter of a pound of butter, or half a pint of cream, and a quarter of a pound of sugar. Having mashed the potatoes with this mixture, rub it through a cullender, and stir it very hard. Then set it away to cool.
Beat eight eggs, and stir them gradually into the mixture. Season it with a tea-spoonful of mixed spice, and half a glass of rose-water.
Butter a mould or a deep dish, and spread the inside all over with grated bread. Put in the mixture, and bake it for three quarters of an hour.
SPONGE CAKE—CALLED IN FRANCE BISCUIT.
Take ten eggs, and beat them till very thick and smooth. Add gradually a pound of powdered loaf-sugar. Rub a lump of loaf-sugar all over the rind of a large lemon, to draw the juice to the surface; then grate the peel of the lemon, and stir it into the mixture, together with the lump of sugar. Squeeze in the juice of the lemon, and add two table-spoonfuls of rose-water. Beat the mixture very hard; then take half a pound of potato flour (which is best), or else of fine wheat flour, and stir it in very lightly and slowly. It must be baked immediately.
Have ready some small square or oblong cases of thick white paper, with an edge turned up all round, and sewed at the corners. They should be about a finger in length, half a finger in breadth, and an inch and a half in depth. Either butter these paper-cases, or sift white sugar all over the inside. Put some of the mixture into each case, but do not fill them to the top. Grate loaf-sugar over the top of each, and bake them quickly.