1867 Six Hundred Receipts by John Marquart

600 MISCELLANEOUS VALUABLE llECEIPTS.

61

No. 102. To make Lemon- Cakes.

No. 1.

Take 1 teacnpful of butter, and 3 of powdered loaf sugar ; rub them to a cream ; stir into them the yolks of 5 eggs well beaten ; dissolve a teaspoonful of saleratus in a teacupful of milk, and add the milk, add the juice and grated peel of 1 lemon, and the whites of the 5 eggs ; and sift in, as light as possible, 4 teacupfuls of flcur. Bake in 2 long tins about half an hour. Much improved by icing.

No. 103.

Queen- Cake.

Take 1 pound of sifted flour, 1 pnui?d ot sugar, and I of a pound of butter; ji^ub th^ butter and sugar to cream; add the well-beaten yolk of 5 eggs, 1 gill of wine, 1 gill of brandy, and 1 gill of cream, with part of the flour, and 1 pound of stoned raisins, or well-prepared currants, and spices to the taste ; and then add the whites of the 5 eggs, beaten to a stiff froth, with the remainder of the flour. No. 104. Sponge- Cake. Beat well to2:ether the volk of 10 ej^i^s with 1 l)0und white powdered sugar ; and then stir in the whites, beaten to a stift' froth. Beat the whole 10 or 15 minutes: then stir in, gradually, half a pound sifted flour. Spice it with a nutmeg or grated rind

Bake immediately.

Icmun.

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