High-class cookery recipes

Beat the butter and sugar to a cream ; add the flour, sifted by degrees, and the eggs, one at a time, beating all well together with your hand. Now add the sultanas, the candied peel chopped up, and the grated rind of the lemon; mix all well together with a spoon. Line a cake-tin with buttered paper, putting three rounds of buttered paper at the bottom of the tin ; pour in the cake, and bake for two hours in a moderate oven. When baked, turn it out on to a sieve to cool. Lemon Cheese Cakes. Ingredients, Three ounces of Castor Sugar. The Yolks of three Eggs ; and The Whites of three (whipped). One ounce of Katafla crumbs. Two tablespoonfuls of Lemon-juice. The graThe Rind of one Lemon. Mix all these ingredients well together, adding the whites of eggs, well whipped the last; line some tartlet tins with pastry rolled out thin and cut out with a cutter, fill in with the lemon mixture and bake about fifteen or twenty minutes. Luncheon Cake. Ingredients. One pound of Vienna Flour (sifted). Half a pound of Butter. Half a pound of Castor Sugar. Half a pound of Sultanas. Six ounces of mixed Peel. The Eind of two Lemons. One large teaspoonful of Yeastman's Baking Powder, Five Eggs. Eub the butter and flour together in a basin, then add the sultanas and all the other ingredients. Break the five eggs into another basin and whip them, then add them to the mixture. Pour into a cake tin, and bake in a moderate oven for one and a half hour. Madeira Cake. Ingredients, Five ounces of Butter. Five ounces of Castor Sugar. Eight ounces of Flour. Four Eggs. A little Citron, and grated Lemon-peel. Cream the butter and sugar together, add the grated lemon-peel, stir in the eggs one at a time, sift the flour and add it by degrees. Butter a cake-tin, pour in the mixture, smooth it over and put a few pieces of citron on the top. Bake forty minutes in a moderate oven.' Mocha Cake. Ingredients for the Cake. Four Eggs. Quarter of a pound of Castor Sugar. Two ounces of Vienna Flour. Two ounces of Potato Flour. One teaspoonful of Baking-powder. Ingredients for the Icing. Half a pound of fresh Butter. One pound of Icing Sugar. One tablespoonful of Essence of Coffee. Beat the yolks of the eggs with the castor sugar, adding the flour and baking-powder gradually, then stir in lightly the four whites of eggs whipped to a stiff froth ; butter a plain mould, pour in the mixture, and bake in a quick oven for thirty minutes. When done, turn it out, and when quite cold, cover it with the icing, and decorate to taste with the icing squeezed through the icing forcers. To make the icing, beat the butter and sugar together in a basin to a smooth cream, adding the coffee to it one drop at a time. When the cake is iced, stand it away on ice or in a cool place till required. Orange Cake. Ingredients, Six ounces of Vienna Flour. Five ounces of Castor Sugar. Rind and juice of one Orange, grated. One teaspoonful of Baking-powder. Three Eggs.