The universal cookery book

Take four pounds of fine flour, dry it ; four pounds of sweet, fresh butter, beaten to a cream ; and two pounds of white sugar ; add six eggs to every pound of flour ; mace and nutmeg, half an ounce each, pound them fine. Wash through several waters, and pick clean, four pounds of currants ; spread them on a thickly folded cloth to dry ; stone and chop four pounds of raisins, cut two pounds of citron in slices of a quarter of an inch thickness, and chop or cut in slices one pound of almonds. Beat the yolks of the eggs with the sugar to a smooth paste ; beat the butter and flour together, and add them to the yolks and sugar ; and, lastly, add the spices, and the whites of the eggs beaten to a high froth. Beat the cake mixture well together ; then stir into it, by degrees, the TWELFTH-NIGHT CAKE. currants, citron, raisins, and almonds. Butter the pans, line them with paper, and put the mixture two inches deep in each. Bake according to the depth of the cakes, three or four hours, in a moderate oven. — Godey's Lady's Book. (By per. Pub.) Twelfth-Night Cake. Take one cup butter, two of sugar, three and a half of flour, one of milk, yolks of five eggs, whites of three, three teaspoonfuls of baking-powder, one of orange-extract, one pea, one bean, one clove. In making cake, as in every thing else, it is necessary to have every thing ready. Have a round pan with a tube in the middle. Take sheets of unglazed white, paper, and butter them ; cut a hole for the tube, and place in the pan, lining it thoroughly. When the cake is done, it can be lifted out by this paper. Have butter, milk, and flour measured out, and eggs broken and separated. Mix the bakingpowder into the flour. Then, in cold weather always fill the bowl in which you are to mix cake, with hot water ; let it stand a moment, and then pour out. This heats the bowl enough to warm the butter, which must not be melted. Mix with your hand, or a spoon, as you please ; you will find it much easier to mix with the hand. Rub the butter to a soft smooth cream, and add the flour with the flavoring extract gradually. Beat very light. Meanwhile have the eggs beaten, the whites first, and then the yolks. The butter and sugar must be rubbed together till very light. Use a fine granulated sugar for this. Add the milk, a little at a time, TWELFTH-NIGHT CAKE. and rub and mix to keep it smooth. If the whole cupful should be added at once, the mixture would be separated into a whey-like substance, and the consequence would be a coarse-grained cake. If inclined to separate, add a little flour to stop it. In making cake, be sure to make it as quickly as possible. Add the flour, with the baking-powder in it, and beat up quickly; then the well-beaten yolks, then the whites beaten stiff. Scrape down with a knife from the sides of the bowl, so there will be no hard lumps in the cake. Pour the dough into the pan, and set into the oven. Have a quick heat at first, especially from the bottom. It should rise so as to fill the pan. When the cake is done, and before it is frosted, push into it on one side the pea, and on the other the bean and the clove. Mark with a broom-straw, so you will remember where you put these. Then ice and decorate the loaf.