Breakfasts, luncheons, and ball suppers

One and a half pounds of flour, three-quarters of a pound of butter ; rub well together, and mix in half a poundof stoned raisins, three ouncesof lemon peel shredded, half a pound of sugar, two table-spoonfuls of Borwick’s baking powder, mixed with two eggs beaten, and a little milk. Work these ingredients well together, put the paste into a baking-tin, and bake in a moderately hot oven. A glass of old Madeira taken afterwards, wheyi yoii can get it, is not to be refused. POUND 'cake. No. 240. One pound of flour, one pound of pounded loaf sugar, one pound of butter, eight eggs, a pinch of salt. Work the butter with a wooden spoon in a basin until it becomes the substance of thick cream, when dredge in the flour, and mix in gradually the sugar, the salt, and the eggs (which should have been well beaten, the white and yolks separately) ; when thoroughly mixed put in a baking-tin, which should be lined with buttered paper ; two or three ounces of dried cherries, or sliced citron, can be mixed in if preferred ; or a wine-glassful of sherry or brandy can be added. Bake from about one and a half to two hours. QUEENS CAKES. No. 241. One pound of flour, three-quarters of a pound of butter, three-quarters of a pound of pounded sugar, the rind of two lemons grated, and six eggs. Work the butter to a cream, as in No. 240, and then incorporate sugar and flour; having whisked the eggs, mix them into the paste, and work the whole well together, and fill any small moulds, which should have been buttered, with the paste, dredge with sugar, and bake. Sliced citron, or dried cherries, can be put in, and, if so, should be the last ingredients added. CAKES, ICES, PUDDINGS, ETC. 137 SPONGE CAKES. No. 242. Eight eggs, half a pound of pounded sugar, half a pound of flour, the rind of one and a half lemons grated, a glass of sherry ; beat the whites of the eggs to a firm cream ; mix the yolks, sugar, rind of the lemons, and sherry, into a smooth batter, and work it together for twenty minutes ; incorporate lightly with this the beaten whites, and gradually mix in the flour. The mould must have been well dressed with butter and with sifted sugar, when fill it if for a cake, or, if for sponge fingers, butter and sugar the small moulds, and bake in a moderate oven, for fingers from fifteen to twenty minutes, cakes about an hour. Note. — No specific time is given as to the baking of cakes, ovens and the heat thereof differing so much ; if there should be any doubt as to the cake being sufficiently baked, let the cook run a small wooden skewer through the cake ; if any dough or paste adhere to it, the cake is not sufficiently baked. ICE.S, CREAM. APRICOT CREAM ICE. No. 243. Peel, split, extract the stones from twelve apricots ; put them in a stewpan, with six ounces of pounded sugar and half a pint of water ; stir over the fire until entirely dissolved, and pass through a white hair sieve ; incorporate with this mixture a pint of thick cream, and freeze. BROWN BREAD ICE. No. 244. Mix eight ounces of stale brown bread-crumbs with a pint of whipped cream ; add six ounces of pounded white sugar, four drops of essence of vanilla, and freeze. 138 breakfasts, luncheons, and ball suppers. 2?ASPBEJ?/iV CREAM ICE. No. 245.