The royal baker and pastry cook

Scotch Cake. — 1⅛ cups butter, 2½ cups sugar, 8 eggs, 1⅛ pints flour, ¾ teaspoon Royal Baking Powder, 3 cups raisins, stoned, 1 tablespoon extract lemon. Rub butter and sugar to light, white cream ; add eggs, 2 at a time, beating 5 minutes after each addition ; add flour sifted with powder, raisins, and extract ; mix into smooth batter ; put into paperlined square, shallow cake-pan (fig. XIII) ; bake in moderate oven 1 hour. Washington Cake (St. Louis, 1780). — 2 cups butter, 3 cups sugar, 4 cups flour, 2 teaspoons Royal Baking Powder, 5 eggs, 1 cup milk, 1 cup stoned raisins, 1⅛ cup washed and picked currants, ¼ cup chopped citron, 1 teaspoon each extract nutmeg and cinnamon. Rub butter and sugar to light, white cream ; add beaten eggs gradually, the flour sifted with powder, milk, raisins, currants, citron, and extracts; mix into smooth, medium batter ; bake in shallow square cake-pan (fig. XIII), in rather quick, steady oven, 1⅛ hours ; when cold ice with white icing. Shrewsbury Cake. — 1 cup butter, 3 cups sugar, 1½ pints flour, 3 eggs, 1 teaspoon Royal Baking Powder, 1 cup milk, 1 teaspoon extract rose. Rub butter and sugar to smooth, white cream ; add eggs, 1 at a time, beating 5 minutes after each ; add flour, sifted with powder, and extract ; mix into medium batter ; bake in cake-mold (fig. I), well and carefully greased, in quick oven, 40 minutes. Vanilla Cake. — 1½ cups butter, 2 cups sugar, 6 yolks eggs, 1 pint flour, 1½ teaspoons Royal Baking Powder, 1 cup cream, 1 teaspoon extract vanilla. Rub butter and sugar until very light and creamy ; add egg yolks and cream, flour, sifted with powder, and extract; mix into smooth, rather firm batter ; bake in shallow square pan (fig. XIII), in fairly hot oven, 35 minutes. Wedding (or Bride) Cake. — 4 cups butter, 4 cups sugar, 10 eggs, 4 pints flour, 6 cups currants, washed, dried, and picked, 3 cups sultana raisins, 3 cups citron, ½ cup candied lemon peel, 2 cups almonds, blanched and cut in shreds, ½ pint brandy, 2 teaspoons each nutmeg, mace, and cinnamon, 1 tablespoon each cloves and allspice. Prepare all these ingredients in following manner: place butter and sugar in large bowl ; break eggs into quart measure or pitcher; cover small waiter with clean sheet of paper ; on it lay sifted flour, fruit, citron and lemon peel cut into shreds, the almonds and spices, with brandy measured at hand ; also get ready large cake-tin (fig. XVIII), by papering it inside with white paper and outside and bottom with 4 or 5 thicknesses of coarse wrapping-paper, which can be tied on. Having thus prepared everything, and banked up fire to last, with addition from time to time of a shovel of coal, by which means you will not reduce oven heat, proceed to beat to very light cream the butter and sugar, adding eggs. 2 at a time, beating a little after each addition, until all are used ; then put in contents of waiter all at once, with brandy ; mix very thoroughly and smooth, put into prepared cake-tin, smooth over the top, put plenty of paper on to protect it ; bake 8 hours, keeping oven steadily up to clear, moderate heat ; watch carefully and you will produce a cake worthy of the occasion ; remove from oven very carefully, and suffer it to stay on tin until quite cold ; next day ice it with thin coat of white icing, both top and sides ; place in