Royal baker and pastry cook

Boil 3 cups of powdered sugar and 34 cup of water until it spins a thread. Stir the boiling syrup into 4 whole eggs beaten to¬ gether. Mix with two cups of chopped raisins and 2 cups of chopped blanched almonds. Flavor with vanilla and spread between the layers. Finally make a white frosting and spread over the whole cake. Half of this receipt makes a fair sized cake. Orange Cake. — 34 cup butter, 2 cups sugar, 5 eggs, 1 pint flour, 134 teaspoons Royal Bak¬ ing Powder, 1 teaspoon extract orange, 1 cup milk. Rub the butter and sugar to a cream; add the eggs, 2 at a time, beating 5 minutes after each addition; add the flour sifted with the powder, the milk and extract; mix into a smooth, fine batter, put in a paper-lined cake-tin, and bake in a moderate oven 30 minutes. When cool, cover the top with the following preparation: Whip the whites of 3 eggs to a dry froth; then carefully mix in 4 cups sugar, the juice, grated rind, and soft pulp, free of white pith and seeds, of 2 sour oranges. Pound Cake. — 134 cups butter, 2 cups sugar, 7 eggs, 134 pints flour, 1 teaspoon Royal Bak¬ ing Powder, 1 teaspoon extract nutmeg. Rub the butter and sugar to a white, light cream; add 3 of the eggs, 1 at a time, and the rest, 2 at a time, beating 5 minutes after each addi¬ tion; add the flour, sifted with the powder; add the extract; mix into a smooth, medium batter, and bake in a paper-lined cake-tin, in a steady oven, 50 minutes. Pond-lily Cake. — 1 cup butter, 1 y2 cups sugar, whites 5 eggs, 1 )4 pints flour, 1)4 tea¬ spoons Royal Baking Powder, 1 cup milk; flavor with extract peach and a few drops ex¬ tract rose. Bake in 2 cakes, in very deep jelly- or sponge-tins, and when done put to¬ gether with freshly grated cocoanut and pul¬ verized sugar between and on top of the cakes, and ice with clear icing. Silver Cake. — Whites 6 eggs, 1 cup milk, 2 cups sugar, % cup butter, 4 cups flour, tea¬ spoon salt, 2 teaspoons Royal Baking Powder, 1 teaspoon almond extract. Cream butter and sugar ; add alternately the milk and flour mixed with salt and baking powder ; then the extract and the whipped whites. Beat well, and bake in loaf-pan in moderate oven. Queen Cake. — 2 cups butter, 2 34 cups su¬ gar, 1 y2 pints flour, 8 eggs, 34 teaspoon Royal Baking Powder, 1 wine-glass each wine, brandy, and cream, y teaspoon each extract nutmeg, rose, and lemon, 1 cup dried currants, washed and picked, 1 cup raisins, stoned and cut in two, 1 cup citron, cut in small, thin slices. Rub the butter and sugar to a very light cream ; add the eggs, 2 at a time, beat¬ ing 5 minutes after each addition; add the flour, sifted with the powder, the raisins, currants, wine, brandy, cream, citron, and extracts; mix into a batter, and bake care¬ fully in a papered cake-tin, in a moderately steady oven, 1)4 hours. Sponge Cake. — 2 cups sugar, 7 eggs, 1 cup flour, 1 teaspoon Royal Baking Powder, pinch salt, 1 teaspoon extract lemon. Whip sugar and eggs together until thick and white ; add flour, sifted with powder and salt, and the ex¬ tract; mix together quickly; bake in tin lined with buttered paper, in hot oven, 35 minutes.