Tried favourites cookery book

Take the yolks of 2 eggs, beat up. Add 1 teacupful of castor sugar, add gradually the whites of the eggs, well beaten, and a teacupful of flour, and a teaspoonfid of baking powder, as well as a few drops of essence of lemon. Put in a shallow baking tin thinly, and bake in a hot oven. May be either cut into squares or rolled. Johnny Cake. 2 breakfastcupfuls Flour, 1 teacupful Sugar, 2 teaspoonfuls Baking Powder, 1 Egg, piece of Butter size of a Walnut, 1 teacupful any fruit liked, such as Sultanas, or Currants, or Peel, or preserved Ginger, or grated Cocoa-nut, and 1 cupful Milk. Put flour, sugar, and baking powder in basin. Mix well, rub in butter, add fnait, then egg (well beaten), and milk. Pour into greased tin, and bake about 1 hour. Lunch Cake. 6 oz. Butter, 6 oz. Sugar, 4 Eggs, 1 lb. Flour, i oz. Baking Soda, \ oz. Cream of Tartar, J lb. Currants, i lb. Peel, i pint Butter-milk. Madeira Cake. 1 lb. Flour, 1 teaspoonful Baking Powder, oz. Butter, 2i oz. Sugar, 2 Eggs. Cream butter and sugar. Then add flour, in which powder is mixed, lastly eggs, and a few drops essence of lemon. Bake 1½ hours. Orange Cake (1). 4 oz. Flour, 2 teaspoonfuls Baking Powder, juice of 2 Oranges, grated rind of 1 Orange, 6 oz. Sugar, yolks of 4 and wliites of 2 Eggs. Cream sugar and eggs together for 10 minutes. Add the juice of the oranges and grated rind. Stir in flour lightly, then add powder. Pour into a well greased tin, cover with greased paper, and bake for ¾ hour in a brisk oven. Do not open door of oven till baked. Orange Cake (2). 2 Eggs, their weight in Butter, Sugar, Flour, 1 small teaspoonful of Baking Powder, the grated rind of Orange. Beat the butter to a cream ; add the sugar, and beat well ; then add the beaten eggs gradually. Grate the rind of the orange, and add it to the dried and sifted flour. Mix the baking powder with it, and then stir lightly into the eggs and .sugar. Pour into a greased sandwich tin, and bake for 20 to 30 minutes. Allow to cool, then ice. Plain Cake. 1 lb. Flour, ^ lb. Currants or some Carraway Seeds, i lb. Sugar, ^ lb. Dripping, a good-sized teaspoonful Baking Powder, flavouring of Spice, Salt. Put a little salt and the powder with the flour, then work in the dripping; add the currants and the sugar, and make a fairly soft dough with water or milk. Gimse a tin, put in the cake, and set in oven at once. Bake till skewer comes out dry. Plum Cake (1). 1 lb. Sugar, 1 lb. Butter, 12 Eggs, 1^ lb. Flour, It lb. Currants, -i lb. Orange Peel. Cream the sugar and butter for 20 minutes; add 2 eggs, and beat for some time, and so on until the 12 are added. Have the flour, curlants, and peel mixed in a basin (peel cut very small), and mix all with the cream. Bake 3 hours in a slow oven. Plum Cake (2). lb. Flour, 1 lb. Currants, i lb. Sultanas, li lb. Sugar, li lb. Butter, ^ lb. Candied Peel, 6 oz. Almonds, 7 Eggs, 1½ teaspoonfuls Baking Powder, J pint Milk. Beat the butter to a cream ; add the sugar ; beat until it drops from the spoon; add the eggs very gradually; then add the currants and sultanas cleaned, candied peel chopped finely, and almonds pounded. Then add the flour and baking powder (mixed) and the mill< alternately. Pour into greased tin lined with paper, , and bake in a rather slow oven till a skewer thrust in comes out clean and dry.