The royal baker and pastry cook

Harrison Cake. — 1½ cups sugar, 1½ cups butter, 1 cup thick molasses mixed with ^3 teaspoon soda, ½ cup milk, 1 teaspoon each cinnamon and cloves, 5 eggs, 2 cups stoned raisins, 5 cups flour, 2 teaspoons Royal Baking Powder. Mix flour, spices, and baking powder. Cream butter and sugar. Add molasses, then beat in half of flour. Add milk and beaten yolks, add remainder of flour, then egg whites whipped stiff. Beat hard, and bake in a loafpan in moderate oven about IV2 hours. Hazelnut Cake. — 9 ounces flour, 4 ounces butter, 4 ounces sugar, 4 ounces chopped hazelnuts, 4 eggs, 1 teaspoon vanilla, ¼ teaspoon salt, 1 teaspoon Royal Baking Powder. Mix flour, salt, and baking powder. Cream butter and sugar, add vanilla, chopped nuts, and beaten yolks. Add flour, then whipped whites, and beat well. Bake in shallow pan in medium oven, and when cold ice with boiled icing. Honey Cake. — ½ cup butter, 1 cup sugar, 1 cup honey, 1 pint flour, 1 teaspoon Royal Baking Powder, 2 eggs, 1 teaspoon caraway seeds. Mix the honey with the sugar ; add the butter melted, the eggs slightly beaten, the flour, sifted with the powder, and the seeds ; mix into a smooth batter of the consistency of sponge cake, and bake in a fairly hot oven 35 minutes. Ice-Cream Cake. — 1 cup butter, 2 cups sugar, 1 cup milk, 3½ cups flour, 2 teaspoons Royal Baking Powder, whites 8 eggs, V4 teaspoon salt. Mix dry ingredients. Cream butter and sugar, add milk, then flour, and beat. Add whipped whites and beat again. Flavor with almond extract. Bake in three jelly-tins in hot oven, and when cold put together with boiled icing flavored with almond extract. Imperial Cake. — 1 cup butter, 1 cup sugar, 5 eggs, 1 teaspoon grated lemon rind, 1 tablespoon lemon juice, ½ pound seeded raisins, ½ cup sliced blanched almonds, ½ pound flour, ¼ teaspoon salt, 1 teaspoon Royal Baking Powder. Mix dry ingredients. Cream butter 1 5 and sugar. Add 1 whole egg and beat hard until incorporated. Stir in some of the flour. Alternate eggs and flour in same way until all the eggs are added, then beat hard 10 minutes. Add lemon juice, almonds, and dredged raisins. Line loaf-pan with 3 thicknesses paper. Bake in moderate oven about 1¼ hours. Jelly Cake. — Beat 3 eggs well, whites and yolks separately; take a cup of fine white sugar and beat in well with yolks, and 1 cup sifted flour, stirred in gently ; then stir in the whites, a little at a time, 1 teaspoon Royal Baking Powder, and 1 tablespoon milk; pour into 3 jelly-cake plates and bake from 5 to 10 minutes in a well-heated oven; when cold spread with currant jelly, place each layer on top of the other, and sift powdered sugar on top. Rolled Jelly Cake. — 4 eggs, ¾ cup powdered sugar, ¼ cup pastry flour, ⅛ teaspoon salt, ⅛ teaspoon Royal Baking Powder. Beat egg yolks and sugar till light. Add mixed dry ingredients; then stiffly beaten whites. Mix lightly together. Bake in thin sheet in quick oven. As soon as done turn quicklv on a towel wrung out of water, spread with jelly, roll up, and dust with powdered sugar.