Tried favourites cookery book

(To be made together, one using yolks of eggs, and the other the whites.) i lb. Sugar, i lb. Flour, i lb. Butter, yolks of 5 Eggs (well beaten), the grated rind of an Orange soaked in juice of a Lemon, i teaspoonful Carbonate of Soda dissolved in i gill Water, a little Essence of Lemon. Beat butter to cream, add sugar, then flour, then yolks. Bmt for 6 minutes, add soda, and lastly strained juice of lemon. Bake about I hour. Silver Cake. i lb. Sugar, i lb. Butter, 6 oz. Flour, whites of 5 Eggs, i teaspoonful Essence of Almonds. Proceed as in former, adding whites last. Bake directly. Icing (1). 6 oz. Icing Sugar, 1^ tablespoonfuls Orange Juice. Boll the sugar, and pass it through a sieve ; put the juice into a pan ; add the sugar. Stir it over a fire until lukewarm, then pour over the cake. Icing (2). Whites of 2 Eggs, 1 lb. Sugar, juice of i Lemon. Chopped pistachio nuts over, or ounce of dried cherries for decoration. Butter Icing. ^ lb. Icing Sugar, 1 lb. Butter, 1 dessertspoonful Rose Flower Water. ^ Rub butter and sugar to smooth paste. Colour as you please, and lay on top of cake. Have some almonds in oven. Press them over icing and into the cake. Dip knife in hot water to keep icing smooth; Chocolate Icing.. Put in saucepan 2 oz. loaf sugar, with squeeze of lemon Juice, and a very little water. When dissolved stir in lb. chocolate. Work with back of spoon till mixture is quite smooth and glossy ; cool. OR, G oz. icing sugar, 1 dessertspoonful cocoa essence, small teaspoonful vanilla, and about 1 tablespoonful water. (The exact quantity of water depends on kind of sugar.) Stir over stove till warm, not hot. Pour over cake, spread with knife, and sprinkle cocoa-nut over. Ratafia Icing. Whites of 4 eggs to i lb. Icing Sugar and i lb. ground Almonds. Whip eggs to stiff froth ; add teaspoonful essence almonds. May either make cake or icing. If for icing, paper cake, spread, and just brown in moderate oven. Add more white of egg if for macaroons, and sweeten to taste. Royal Icing for Cake. 1 lb. icing sugai', whisk up white of 3 eggs to a stiff froth, then beat eggs and sugar together by degrees, add juice of a small lemon, keep beating and adding sugar till the mixture does not drop from a spoon. When it is stiff spread a layer on the cake, let it set (about a day), then add another and smooth with muslin, then decorate with fruits or coloured icing. Water Icing. 1 lb. Icing Sugar, 1 dessertspoonful Orange Flower Water, one tablespoonful hot water. Mix with wooden spoon. Spread on cake with knife dipped in hot water. Sprinkle pink sugar over. One tablespoonful coffee instead of water makes coffee icing. Jam Sandwich. Weight of egg in flour and sugar. Break egg intO' basin with a tablespoonful of milk. Add flour and sugar. Just before putting in oven add teaspoonful baking powder and any flavouring liked. Butter a flat tin, pour in mixture, and bake till ready. Mix two cakes sepai-ately. When cold, spread jam between. Jelly Cake. 2 Eggs, i cupful Sugar, tablespoonfuls Butter, 3 tablespoonfuls Milk, 1 full cupful Flour. Beat butter and sugar to a cream. Add yolks of eggs, millc, then IJ teaspoonfuls baking powder, and whites last. Jelly Sandwich.