The Pattern cook-book

One lemon (grated peel). Beat the whites and yolks of the eggs separately, and add the sugar to the yolks, stirring well ; then put in the cream, the grated lemon-peel, the flour with the baking-powder stirred into it, and lastly the beaten whites of the eggs. Bake for forty minutes in a rather quick oven. GRAHAM CAKE. One cupful of brown sugar. Four table-spoonfuls of melted One cupful of sour milk. butter. One cupful of raisins. One tea-spoonful of soda. One egg. One tea-spoonful of cloves. Graham flour to thicken. One tea-spoonful of cinnamon. One-half nutmeg (grated). Beat the sugar and butter lightly together, and add the egg, well beaten. Stir the soda into the sour milk, and when it is dissolved, add the milk to the sugar and egg. Sift the spice with a cupful of flour, and add this and enough more flour to make a moderately thick batter. In using graham flour it is wise to remember that it swells considerably after being placed with a liquid ; therefore, this cake need not be quite so thick when finished as are most varieties. Seed and chop the raisins, sift a little flour over them, and add them at the last. Beat vigorously for five minutes, and bake for threequarters of an hour in a rather moderate oven. CAROLINE CAKE. The following quantities will make two loaves. Two cupfuls of sugar. Two and a-half cupfuls of flour. One cupful of sweet cream. Two table-spoonfuls of butter. Two tea-spoonfuls of baking-powder. Five eggs (whites). Beat the butter and sugar well together ; add the cream, and then the flour, into which the baking-powder has been stirred; and lastly put in the whites of the eggs, well beaten. Bake in two loaves for three-quarters of an hour in a moderate oven. SHELLBARK (nUT) CAKE. Two cupfuls of sugar. One cupful of butter. One cupful of milk. Four eggs. Two tea-spoonfuls of baking-powder. One pint of nut-meats. Flour to thicken. Cream the butter and sugar together, and then add the yolks of the eggs, the milk, and the flour with the bakingpowder stirred into it. Next add the nut-meats, chopping them coarsely before adding ; and lastly stir in the beaten whites of the eggs. Bake for three-quarters of an hour in a well buttered pan in a moderate oven. CUP-CAKES, IN GEM PANS. These are very satisfactory, but are only good when quite fresh. The following ingredients will make sixteen cakes : One-half cupful of butter. One cupful of sugar. Two eggs. Fruit — raisins or currants. One cupful of milk. Three tea-spoonfuls of baking-powder. Two cupfuls of flour. Two tea-spoonfuls of lemon extract. Place the materials together the same as in the preceding recipe. Heat the gem-pans slightly, grease them thoroughly with butter, and place a small table-spoonful of the batter in each gem plate ; then lay upon the batter three or four whole raisins well floured, or scatter over it a few floured currants or two or three thin slices of citron. Add another small table-spoonful of the cake-batter to each gem, thus arranging the fruit in the center; then bake in a rather quick oven. These are very nice cakes for children (if cake is allowed them at all), for they are not at all rich. DROP CAKES. One cupful of brown sugar. Three cupfuls of flour. Three-quarters cupful of butter. Two tea-spoonfuls of soda.