Make a batter with half a pound of butter, one pound of sugar, one pound of flour, and six eggs, two table- spoonfuls of lemon juice or white wîne. Add one pound of seeded raisins, or citron, dredged with a little of the flour; one and a half pounds of blanched almonds eut fine, and one grated nutmeg✪ Portugal Cake. CHEAP WHITE CAKES. FOB TEA. Take half a pound of sifted flour, rub into it one ounce of butter, and a quarter of a pound of fine sugar ; add one egg, half a teaspoonful of caraway seeds, and as mueh milk as will make it a paste✪ Cheap White Cakes for Tea; roU it out to quar- ter-of-an-ineh in thickness, or thinner; eut it in SDiall round cakes, and bake on tin plates, in a quick oven, ten op twelve minutes. LADY CAKE. One pound of flour ; 1 pound of sugar ; 5-8 of a pound of butter ; whites of 17 eggs ; 2 or 3 drops of oil of bitter almonds✪ Lady Cake. Oream the well-washed butter ; add the sugar and cream again ; altemate the whites with flour ; flavor last of ail. The confectioners nearly always bake in a square or long pan. f YELLOW LADY CAKE. Take a pound of flne white sugar, with half a pound of butter beaten to a cream ; the yolks of eight eggs beat- en smooth and thick; one cup of sweet milk, a small teaspoonful of powdered volatile salts or saleratus, dis- sol ved in a little hot water; half a nutmeg grated; a teaspoonful of lemon extract, or orange-flower water, and as much sifted flour as will make it as thick as 150 LA CUISINE CREOLE. pound-cake batter. Beat it until it is light and creamy ; then having taken off the skins, and beaten to a paste, a quarter of a pound of shelled almonds, stir them into the cake, and beat well. Line buttered tin pans^ with white paper ; put in the mixture an inch deep^ and bakQ half an hour in a quick oven, or forty minutes in a moderate oven. This is a delicious cake. WHITE LADY CAKE. Beat the whites of eight eggs to a high froth, add gradually a pound of white sugar finely ground ; beat a quarter of a pound of butter to a cream ; add a teacupf ul |of sweet mîlk with a small teaspoonf ul of powdered vola- tile salts or saleratus dissolved in it ; put the eggs to the butter and milk, add as much sif ted flour as will make it as thick as pound-cake mixtur✪ Yellow Lady Cakee; add a teaspoonf ul of orange-flower water or lemon extract, then add a quarter of a pound of shelled almonds, blanched and beaten to a paste with a little white of egg; beat the whole to- gether until light and white ; line a square tin pan with buttered paper, put in the mixture an inch deep, and bake half an hour in a quick oven. When done take it f rom the pan, when cold take the paper off, turn it up- side down on the bottom of the pan and îce the side which was down; when the icing is nearly hard, mark it in slices the width of a finger, and two inches and a half long. ISABELLA CAKE. Two cups of butter, four cups of sugar, sixteen eggs, six cups of sifted flour, two teaspoonfuls of yeast pow- der✪ Isabella Cake. Oream the butter and sugar together; add the beaten yolks, then alternately the flour and the beaten*' LA CUISINE CREOLE. 151 ( whites. Put the yeast powder in the floup. Flavor with vanilla or lemon. Bake carefully in a four-quart cake mould, the bottom and sides of which you hâve well oiled. Always lay paper in the bottom before oiling, as it prevents the cake from buming and sticking to the pan. This cake is delicious, flnished with a chocolaté icing. A NICE OUP-OAKE RIOH ENOUGH FOR ANY COMPANY. Take one cup of butter and three of sugar ; work this to a cream. Beat flve eggs separately ; then stîr in five cups of sif ted flour ; add a cup of sour cream and a tea- spoonf ul of soda ; flayor with a glass of wine and a little nutmeg. Bake in a quick oven in round tins, and ice while it is warm. CUP CAKES. One cup of butter, three cups of sugar, five cups of flour, one cup of milk, three eggs, one teaspoonful of soda, a little brandy✪ Cup Cakes. TEACUP CAKE W^ITHOUT EGGS. ✪ Teacup Cake Without Eggs

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Make a batter with half a pound of butter, one pound of sugar, one pound of flour, and six eggs, two table- spoonfuls of lemon juice or white wîne. Add one pound of seeded raisins, or citron, dredged with a little of the flour; one and a half pounds of blanched almonds eut fine, and one grated nutmeg. CHEAP WHITE CAKES. FOB TEA. Take half a pound of sifted flour, rub into it one ounce of butter, and a quarter of a pound of fine sugar ; add one egg, half a teaspoonful of caraway seeds, and as mueh milk as will make it a paste; roU it out to quar- ter-of-an-ineh in thickness, or thinner; eut it in SDiall round cakes, and bake on tin plates, in a quick oven, ten op twelve minutes. LADY CAKE. One pound of flour ; 1 pound of sugar ; 5-8 of a pound of butter ; whites of 17 eggs ; 2 or 3 drops of oil of bitter almonds. Oream the well-washed butter ; add the sugar and cream again ; altemate the whites with flour ; flavor last of ail. The confectioners nearly always bake in a square or long pan. f YELLOW LADY CAKE. Take a pound of flne white sugar, with half a pound of butter beaten to a cream ; the yolks of eight eggs beat- en smooth and thick; one cup of sweet milk, a small teaspoonful of powdered volatile salts or saleratus, dis- sol ved in a little hot water; half a nutmeg grated; a teaspoonful of lemon extract, or orange-flower water, and as much sifted flour as will make it as thick as 150 LA CUISINE CREOLE. pound-cake batter. Beat it until it is light and creamy ; then having taken off the skins, and beaten to a paste, a quarter of a pound of shelled almonds, stir them into the cake, and beat well. Line buttered tin pans^ with white paper ; put in the mixture an inch deep^ and bakQ half an hour in a quick oven, or forty minutes in a moderate oven. This is a delicious cake. WHITE LADY CAKE. Beat the whites of eight eggs to a high froth, add gradually a pound of white sugar finely ground ; beat a quarter of a pound of butter to a cream ; add a teacupf ul |of sweet mîlk with a small teaspoonf ul of powdered vola- tile salts or saleratus dissolved in it ; put the eggs to the butter and milk, add as much sif ted flour as will make it as thick as pound-cake mixture; add a teaspoonf ul of orange-flower water or lemon extract, then add a quarter of a pound of shelled almonds, blanched and beaten to a paste with a little white of egg; beat the whole to- gether until light and white ; line a square tin pan with buttered paper, put in the mixture an inch deep, and bake half an hour in a quick oven. When done take it f rom the pan, when cold take the paper off, turn it up- side down on the bottom of the pan and îce the side which was down; when the icing is nearly hard, mark it in slices the width of a finger, and two inches and a half long. ISABELLA CAKE. Two cups of butter, four cups of sugar, sixteen eggs, six cups of sifted flour, two teaspoonfuls of yeast pow- der. Oream the butter and sugar together; add the beaten yolks, then alternately the flour and the beaten*' LA CUISINE CREOLE. 151 ( whites. Put the yeast powder in the floup. Flavor with vanilla or lemon. Bake carefully in a four-quart cake mould, the bottom and sides of which you hâve well oiled. Always lay paper in the bottom before oiling, as it prevents the cake from buming and sticking to the pan. This cake is delicious, flnished with a chocolaté icing. A NICE OUP-OAKE RIOH ENOUGH FOR ANY COMPANY. Take one cup of butter and three of sugar ; work this to a cream. Beat flve eggs separately ; then stîr in five cups of sif ted flour ; add a cup of sour cream and a tea- spoonf ul of soda ; flayor with a glass of wine and a little nutmeg. Bake in a quick oven in round tins, and ice while it is warm. CUP CAKES. One cup of butter, three cups of sugar, five cups of flour, one cup of milk, three eggs, one teaspoonful of soda, a little brandy. TEACUP CAKE W^ITHOUT EGGS.

La cuisine creole