The royal baker and pastry cook

Orange Cake. — ½ cup butter, 2 cups sugar, 5 eggs, 1 pint flour, 1½ teaspoons Royal Baking Powder, 1 teaspoon extract orange, 1 cup milk. Rub the butter and sugar to a cream ; add the eggs, 2 at a time, beating 5 minutes after each addition ; add the flour sifted with the powder, the milk and extract; mix into a smooth, fine batter, put in a paper-lined caketin (fig. IX), and bake in a moderate oven 30 minutes. When cool, cover the top with the following preparation: Whip the whites of 3 eggs to a dry froth ; then carefully mix in 4 cups sugar, the juice, grated rind, and soft pulp, free of white pith and seeds, of 2 sour oranges. Nut Cake. — ⅛ cup butter, 1½ cups sugar, 3 eggs, 2⅛ cups flour, 1⅛ teaspoons Royal Baking Powder, ⅛ cup milk, 1 cup of any meats of nuts preferred or at hand. Rub the butter and sugar to a hght, white cream ; add the eggs, beaten a little, then the flour, sifted with the powder ; mix with the milk and nuts into a rather firm batter, and bake in a paper-lined tin (fig. IX), in a steady oven, 35 minutes. Peach-Blossom Cake. — 1 cup pulverized sugar, ⅛ cup butter, stirred together until like thick cream, 2 teaspoons Royal Baking Powder, ⅛ cup sweet milk ; beat the whites of 3 eggs, and add to a cup of flour, mixed with the baking powder; stir and add ½ teaspoon cornstarch. Flavor strongly with extract peach. Bake in 2 square sponge-tins in moderately quick oven, and when done sandwich with finely grated cocoanut and pink sugar. Frost with clear icing, and sprinkle this with pulverized pink sugar. Molasses Cake. — 1 cup butter, 1 cup brown sugar, 1 cup molasses, 1 cup milk, 1⅛ pints flour, 1⅛ teaspoons Royal Baking Powder, 1 egg. Rub smooth the butter and sugar; add the milk, egg, and molasses ; stir in flour, sifted with the powder ; mix into a consistent batter, and bake in cake- tin (fig. IX) 40 minutes. Pound Cake. — 1½ cups butter, 2 cups sugar, 7 eggs, 1½ pints flour, 1 teaspoon Royal Baking Powder, 1 teaspoon extract nutmeg. Rub the butter and sugar to a white, light cream ; add 3 of the eggs, 1 at a time, and the rest, two at a time, beating minutes after each addition ; add the flour, sifted with the powder ; add the extract ; mix into a smooth, medium batter, and bake in a paper-lined cake-tin (fig. XIII), in a steady oven, 50 minutes. Pond-Lily Cake. — 1 cup butter, 2 cups sugar, whites 5 eggs, 1½ pints flour, 1⅛ teaspoons Royal Baking Powder, 1 cup milk; flavor with extract peach and a few drops extract rose. Bake in 2 cakes, in very deep jellyor 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, 2⅛ cups sugar, 1⅛ pints flour, 8 eggs, ⅛ teaspoon Royal Baking Powder, 1 wine-glass each wine, brandy, and cream, ⅛ 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 caketin (fig. XIII), in a moderately steady oven, 1⅛ hours.