Handbook of practical cookery

Lemon Cake. — One quarter pound sugar, one quarter pound butter, six ounces flour, four eggs, one half tea-spoonful baking-powder, one half lemon. Place the sugar and butter in a basin, and with the back of a wooden spoon beat the two together to a cream. Mix well together on a plate the baking-powder and flour. Beat well in a basin the eggs, and grate into them the rind of the lemon, then add the juice. Add by degrees the flour and beaten eggs to the butter and sugar, beating all meanwhile with a spoon. Line a cake-tin with a sheet of greased paper, pour in the mixture, and bake in "rather a quick oven for an hour and a quarter. Strawberry Short Cake.— One pound flour, four ounces butter, one ounce lard, one tea-spoonful soda, two tea-spoonfuls cream of tartar, one pinch of salt, one half pint milk. Place the soda and cream of tartar on a plate, and rub out all the lumps with the point of a knife. Place the flour in a basin, and add the lard and butter. "With the hand mix all together till the mixture looks like bread crumb, add the soda and cream of tartar, stir all with a spoon ; add then the milk, and make the mixture to a rather soft dough. Turn the dough out quickly on to a floured board, and knead lightly together, roll out about half an inch thick, and cut it in rounds about three and a half inches in diameter. Place a layer of the rounds on a floured tin, and then place a second round on each. Bake them for fifteen minutes. Separate the rounds, and place on the under rounds a layer of strawberries ; place on each the upper rounds, then place on another layer of strawberries, sprinkle thickly over with sugar, and serve with cream. Soda Cake. — One pound flour, six ounces butter, six ounces moist sugar, twelve ounces currants, two eggs, one half pint milk, one tea-spoonful soda, one half tea-spoonful tartaric acid. Place in a basin the flour, sugar, and butter, and mix all together with the fingers until the mixture looks like bread SNOW CAKE — IRISH SEED CAKE. 223 crumb, add then the currants. Place on a plate the soda and cream of tartar, and smooth out all the lumps with the point of a knife ; add them to the flour and currants. Beat in a separate basin the eggs, add the milk, stir well together ; then mix well together the contents of both basins. Line with greased paper a cake-tin, and pour in the mixture. Place the tin in a moderate oven, and bake the cake for an hour and a half. Snow Cake. — One half pound corn-flour, three ounces butter, three ounces sugar, three eggs, one gill milk, one half tea-spoonful baking-powder, one tea-spoonful lemon-juice. Place in a basin the butter and sugar, and beat them to a cream with the back of a wooden' spoon. Mix well on a plate the corn-flour and baking-powder. Beat well in a basin the eggs. Then add alternately to the butter and sugar the corn-flour and eggs — a very little of each at a time. Add last of all the lemon-juice. Half fill some small greased tins, and bake ten minutes. Pound Cake. — One pound flour, one pound sugar, one pound butter, two pounds currants, one quarter pound lemon-peel, eight eggs.