Beat the butter to a cream, beat in the sugar, eggs, and other ingredients, except the almonds. Put the mixture into a well-greased hoop, or tin. When partly baked brush over with egg, strew sugar over it, and stick with almonds. Do this as quickly as possible, as the cake must not be long out of the oven. Cover with a buttered paper, and let the cake finish baking. Iced Birthday or Wedding Cake. Fine flour Castor sugar i lb. Butter I lb. Currants lbs. Raisins 2 ^b. Candied peel ... \" Yolks of eggs 6 Whites of eggs 4 Almonds Brandy Mixed spice✪ Iced Birthday or Wedding Cake Carbonate of soda (dissolved well beaten. \ lb. (blanched and ( sliced). I teacupful. I teaspoonful. \\ teaspoonfuls in a little warm milk). Beat the butter to a cream, beat in the other in- gredients. Beat the mixture well. Last of all beat in the dissolved carbonate of soda. Bake for three hours in a moderate oven. i85 Almond Icing. Sweet almonds Bitter almonds Icing" sugar I lb. 2 OZ. li lbs. Whites of eggs f about 4 (beaten \ stiffly). Essence of almonds 12 drops.✪ Almond Icing Blanch the almonds, pound them in a mortar until smooth. Mix in the sugar, essence, and enough whites of egg-s to form a stiff paste. Spread the icing on the cake and put it into a slow oven to dry. The icing- must be put on evenly and carefully smoothed with a knife dipped in cold water. When set and cold the almond icing must be covered with Royal icing- (p. 199). This cake should be made at least a week before it is wanted. Counden Cakes. Egg's (well beaten) .. . ... 3. Their weig'ht in castor sugar and in butter; the weig'ht of 4 in flour. Almonds (pounded) ... i oz. Brandy 2 tablespoonfuls. Lemon i.✪ Counden Cakes Beat the butter to a cream, then beat in the sug^ar^ flour, almonds, and the grated rind of the lemon ; beat well, then stir in the eggs, and last of all the brandy and lemon juice mixed together. Bake immediately in patty pans. The same mixture makes an excellent baked pudding. Sponge Cake. Eggs 3. Their weight in castor sugar ; the weight of 2 eggs in flour. Flavouring.✪ Sponge Cake 1 86 Beat the eggs and sugar together till light ; this will only require about five or ten minutes if a Dover egg- beater is used, otherwise it will require at least twenty minutes' ^(90<^ beating. Stir in the flour (sifted), but do not beat it. Add the flavouring. Put into a greased and sugared tin, and bake at once in a slow oven. 5 oz. 4 oz. 3- 4 drops. I small teaspoonful. a pinch. Genoese Cake. Flour (sifted) 6 oz. Castor sugar (sifted) Butter Eggs ... Almond flavouring ... or A little grated lemon rind. Baking powder Salt✪ Genoese Cake Beat the whites of the eggs to a stiff froth. Cream the butter, add the sugar and flour, moistening with the yolks of eggs (well beaten) and the whites alternately. Beat well. Last of all add the baking powder and flavouring. Bake for about one hour in a moderate oven. Before the cake is made, the tin in which it is to be baked must be prepared by lining it with well-buttered paper, which should come above the top of the tin, so as to give the cake room to rise. This cake may be varied by the addition of sultanas and candied peel, or carraways. A little more flour should then be added, and butter also, if desired.

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Beat the butter to a cream, beat in the sugar, eggs, and other ingredients, except the almonds. Put the mixture into a well-greased hoop, or tin. When partly baked brush over with egg, strew sugar over it, and stick with almonds. Do this as quickly as possible, as the cake must not be long out of the oven. Cover with a buttered paper, and let the cake finish baking. Iced Birthday or Wedding Cake. Fine flour Castor sugar i lb. Butter I lb. Currants lbs. Raisins 2 ^b. Candied peel ... \" Yolks of eggs 6 Whites of eggs 4 Almonds Brandy Mixed spice Carbonate of soda (dissolved well beaten. \ lb. (blanched and ( sliced). I teacupful. I teaspoonful. \\ teaspoonfuls in a little warm milk). Beat the butter to a cream, beat in the other in- gredients. Beat the mixture well. Last of all beat in the dissolved carbonate of soda. Bake for three hours in a moderate oven. i85 Almond Icing. Sweet almonds Bitter almonds Icing" sugar I lb. 2 OZ. li lbs. Whites of eggs f about 4 (beaten \ stiffly). Essence of almonds 12 drops. Blanch the almonds, pound them in a mortar until smooth. Mix in the sugar, essence, and enough whites of egg-s to form a stiff paste. Spread the icing on the cake and put it into a slow oven to dry. The icing- must be put on evenly and carefully smoothed with a knife dipped in cold water. When set and cold the almond icing must be covered with Royal icing- (p. 199). This cake should be made at least a week before it is wanted. Counden Cakes. Egg's (well beaten) .. . ... 3. Their weig'ht in castor sugar and in butter; the weig'ht of 4 in flour. Almonds (pounded) ... i oz. Brandy 2 tablespoonfuls. Lemon i. Beat the butter to a cream, then beat in the sug^ar^ flour, almonds, and the grated rind of the lemon ; beat well, then stir in the eggs, and last of all the brandy and lemon juice mixed together. Bake immediately in patty pans. The same mixture makes an excellent baked pudding. Sponge Cake. Eggs 3. Their weight in castor sugar ; the weight of 2 eggs in flour. Flavouring. 1 86 Beat the eggs and sugar together till light ; this will only require about five or ten minutes if a Dover egg- beater is used, otherwise it will require at least twenty minutes' ^(90<^ beating. Stir in the flour (sifted), but do not beat it. Add the flavouring. Put into a greased and sugared tin, and bake at once in a slow oven. 5 oz. 4 oz. 3- 4 drops. I small teaspoonful. a pinch. Genoese Cake. Flour (sifted) 6 oz. Castor sugar (sifted) Butter Eggs ... Almond flavouring ... or A little grated lemon rind. Baking powder Salt Beat the whites of the eggs to a stiff froth. Cream the butter, add the sugar and flour, moistening with the yolks of eggs (well beaten) and the whites alternately. Beat well. Last of all add the baking powder and flavouring. Bake for about one hour in a moderate oven. Before the cake is made, the tin in which it is to be baked must be prepared by lining it with well-buttered paper, which should come above the top of the tin, so as to give the cake room to rise. This cake may be varied by the addition of sultanas and candied peel, or carraways. A little more flour should then be added, and butter also, if desired.

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