Tried favourites cookery book

To 1 lb. flour well dried put 7 eggs, leaving out 3 whites ; beat them well, yolks and whites separately. Dissolve f lb. of loaf sugar, well rubbed on the peel of a lemon, in ^ gill of water ; put it into a saucepan ; let it remain on the fire until it boils gently, then pour it boiling on the eggs, whisking them all the time. Beat them together 1 hour ; then add flour as lightly as possible, put it immediately into mould, and bake 1 hour in quick oven. Mould must only be half filled, and prepared by being well buttered, then carefully dusted all over, first with flour, and then with finely powdered sugar. Sponge Cake (4). 1 lb Flour, 1 lb. Sugar, ^ lb. Butter, '5 Eggs, 1 teacupful Sweet Milk, 2 teaspoonfuls Baking Powder, and 1 teaspoonful Essence of Lemon. Beat the butter to a cream ; add sugar, beat eggs well, and put among milk ; mix with butter and sugar. Rub baking powder among flour, and stirring ; add essence of lemon. Put in papered tin, and bake in moderate oven. Sultana Cake. J lb. Flour, 1- lb. Butter, ^ lb. Sugar, 5 Eggs, J lb. Sultanas, i lb. Candied Peel, 2 teaspoonfuls Baking Powder. Rub butter into flour : add sugar, sultanas, peel, and baking powder. Break one egg and drop it in, and beat up ; and then another, and SO' on, adding a little milk if necessar}^ Bake in moderate oven. OR, i lb. Flour, i lb. Butter, i lb. Sugar, i lb. Sultanas, 1 oz. Candied Peel, 2 Eggs, 1 teaspoonful Baking Powder, i gill Milk, 1 Lemon. Rub butter in flour, add sugar, powder, and raisins, and grated rind of lemon and cut peel. Put milk in basin, add yolks. Stir into basin and mix well with other ingredients Whip whites stiffly, and stir in lightly. Bake 1^ hours or so. Tfirn out of tin and stand on side or on sieve to cool. Victoria Sandwiches (1). 3 oz. Butter, 3 oz. Sugar, 6 oz. Flour, 3 Eggs, teaspoonful Baking Powder, Cream butter and sugar, add flour and egg alternately till all used. Beat mixture till smooth ; just before putting in flat tin, add teaspoonful baking powder, and mix thoroughly: Grease and paper tin ; bake in good oven 5 to 7 minutes, turn out from tin to cool. Cut in half, turn on sugared paper ; spread jelly or soft jam on one, and lay the other over. For icing: — 4 tableepoonfuls Icing Sugar, juice of lemon, tablespoonful Hot Water. Work till quite smooth, spread on cake Wvth knife dipped m water. Ury, then with knife dipped in hot water cut tried favourites cookery ROJli. i73 Victoria Sandwiches (2). 1 teacupful of Sugar (Castor), 1 teacupful of Flour. 2 teaspoonfuls of Baking Powder, pinch of Salt, 2 Eggs. Mix the flour, sugar, baking powder, and salt together, break in the eggs, well beat up. Then turn into a well-buttered tin. Bake in rather a quick oven 10 to 16 minute.'?. Turn out on a sugared board, spread jam quickly, roll up. OR, 3 oz. butter, 3 oz. sugar,. 3 oz. fi'our, no baking powder. Whip whites separately and add last. Violet Cake. Same recipe as Rose Cake, using crystallised violets instead of rose leaves. (See page 169.) Walnut Cake. i lb. Flour, 4 oz. Sugar, 4 oz. Butter, 4 Wliites of Egg, 4 Shelled Walnuts, i teaspoonful Vanilla. Cream butter, and sugar. Add flour, walnuts (skinned ami chopped), then whites. Bake 45 minutes. Walnut Icing:. 1 cupful sifted sugar and white of 1 egg stillly whipped. Then add 1 cupful chopped walnuts. White Cake.