Modern cookery, in all its branches

Whisk four fresh eggs until they are as light as possible, then, continuing still to whisk them, throw in by slow degrees the following ingredients in the order in which they are written : six ounces of dry, pounded, and sifted sugar ; six of flour, also dried and sifted ; four ounces of butter just dissolved, but not heated ; the rind of a fresh lemon ; and the instant before the cake is moulded, beat well in the third of a teaspoonful of carbonate of soda : bake it an hour in a moderate oven. In this, as in all compositions of the same nature, observe particularly that each portion of butter must be beaten into the mixture until no appearance of it remains before the next it is added ; and if this be done, and the preparation be kept light by constant and light whisking, the cake will be as good, if not better, than if the butter were creamed. Candied citron can be added to the paste, but it is not needed. Eggs, 4 ; sugar, 6 oz. ; flour, 6 oz. ; butter, 4 oz. ; rind of 1 lemon ; carbonate of soda, $■ of teaspoonful : 1 hour, moderate oven. A SOLIMEMNE. A rich French breakfast cake , or Sally Lunn. From three-quarters of a pound of flour take three ounces for the leaven, and make it into a lithe paste with half an ounce of solid, wellwashed yeast (see Chapter XXXI.), mixed with two or three tablespoonsful of just warm cream, or new milk ; throw a cloth over and leave it near the fire to rise for about half an hour, or until it is twice its original size. In the interim make a hollow in the centre of the remainder of the flour, and put into it a quarter of an ounce of fine salt, one ounce of pounded sugar, the yolks of four fresh eggs, four ounces of lukewarm butter, and a couple of tablespoonsful of cream, also warm. Mix the whole gently and carefully into a perfectly smooth paste, flatten it with the hand upon the dresser, spread the leaven over it, and blend them thoroughly with light kneading, as directed for brioche paste, page 349. The whole should be of the same colour throughout. Next, put it into a small, well-buttered copper stewpan, or plain cake-mould, and let it remain in a moderately warm place until it has risen, like the leaven, to double its original size ; then with a paste-brush or feather wash the top with beaten egg, and without disturbing it, set it into a tolerably quick oven, and bake it nearly or quite an hour ; but do not allow it to be too deeply coloured. Turn t from the mould, cut it once or twice asunder, and pour over the slices plenty of good butter, just dissolved in a small saucepan ; put the cake together again, and serve it immediately. It may be converted into an excellent entremets by spreading currant, or other fine jelly, or preserve, quickly upon it when it is cut, and sifting sugar thickly on the top after it is restored to its proper form : it is then called a Dresden cake. We think that when left until cold and toasted, the solimemne is even better than when served hot. It will be many hours rising ; sometimes as many as six or eight. If wanted for breakfast it should be made over night. Flour f lb. ; yeast, % oz. ; little cream ; salt, \ oz. ; sugar, 1 oz. ; yolks of eggs, 4 ; butter, 4 oz. : to rise from 6 to 8 hours Eaked 1 hour. BANBURY CAKES.