Dr. M'Millan's formulas and domestic guide

Grated rind of i orange, 2 cups sugar, whites of 4 eggs and yolks of 5, i cup sweet milk, i cup butter, 2 tea-spoonfuls baking powder, to be sifted through with the flour. Bake quick in jelly tins. Filling : Take the white of i egg that was left, beat to a frost, and add a little sugar and the juice of the orange. Beat together and spread between the layers. If the oranges are not to be had lemons will do instead. SCHOOL CAKE. One egg, I cup white sugar, i cup sweet milk,, a piece of butter the size of an egg, i pint flour into which has been well sifted 2 tea-spoons baking powder. This cake is good enough for any occasion if made by rule. Work together with butter, sugar and yolk of the egg till it is light and foamy. Add next the milk and flour, and then the beaten white of an egg. Butter a piece of white paper, and lay in the bottom of the baking tin. Pour in the cake and bake in a pretty hot oven. It is done when a broom splinter can be inserted and withdrawn clean. CITRON CAKE. Six eggs, 4 cups flour, 2j4 cups sugar, 2 cups citron, cut in little slices, 2 tea-spoons baking powder, I cup sweet milk, i cup butter. ICE CREAM CAKE. Two cups white sugar, i cup butter, i cup sweet milk, whites of 8 eggs, 2 tea-spoonfuls cream of tartar, I tea-spoonful soda, 3J^ cups wheat flour. Bake in jelly pans. Make an icing as follows : Three cups sugar, i of water, boil to a thick, clear syrup, and pour boiling hot over the whites of 3 eggs. Stir the mixture while pouring in. Add i tea-spoonful citric acid, flavor with lemon or vanilla, and spread each layer and on top. CARLOTTA'S CUP CAKE. One and a quarter cups sugar, half cup butter^ half cup milk, i ^ tea-spoons baking powder, 3 eggs, 2 cups flour, nutmeg. COTTAGE CAKE. Three-fourths of a cup of butter, i cup white sugar, I ^ cups flour, 4 eggs, yolks and whites beaten separately, a table-spoonful sweet milk, i ^ tea-spoonfuls baking powder, lemon and a little salt. Rub the baking powder into the flour. SCOTCH CAKE. One pound flour, i pound sugar, 3 eggs, 2 table-spoons ground cinnamon, ^ of a pound of butter. Mix the butter with the flour, and then add the other ingredients. If not sufficiently stiff to roll add more flour. NO. 2. Two pounds flour, i pound butter, half pound powdered sugar, and chop flour and butter together. Having made the butter quite soft by setting near the fire, knead in the sugar. Roll into a sheet not quite half an inch thick, and cut in twoinch squares. When you want them to look nice put a few sugar comfits in the center. They will stick by pressing them with the finger when placing them in. Bake a light brown. Put in a stone crock for a few days. They will get soft. Just melt them in your mouth. SCOTCH CURRANT BUN. Take I pint soft yeast, I tea-cupful shortening (lard and butter), 2 tea-cupfuls brown sugar, i pound dried currants, i pound raisins cut in two, ]^ pound citron. Take 6 eggs, beat them, and put in allspice, cloves and nutmeg according to taste.