Paul Richards' book of breads, cakes, pastries, ices and sweetmeats

Mix same as for Pound Cake No. 222. This mixture may be used for a stock mixture to make a variety of other cakes, making the mixture rathei slack at the start and changing the ingredients, adding more eggs or flour, as I bave suggested in No. 217. 225.— MADEIRA CAKES. One pound four ounces of sugar, one pound one ounce of butter, one pound four ounces of flour, a pinch of baking powder, nine eggs, a half pint of whites oi eggs. Mix same as for pound cakes. Bake in small square tins, with a strip of citron on top. This mixture is well suited for a light fruit cake. £26.— MADEIRA CAKES NO. 2. One pound eight ounces of butter, one pound twelve ounces of sugar, sixteen eggs, eight ounces of cornstarch, one pound four ounces of flour, an eighth of an ounce of baking powder, a little milk, the grated rind of one lemon, a little mace. Sift flour, starch and baking powder well together. Mix same as for pound cake, adding the milk when the flour is nearly all mixed in. Bake in 250 degrees Fahrenheit. 227.— MADEIRA CAKES NO. 3. One pound eight ounces of sugar, one pound of butter, sixteen eggs, one and one-half pounds of flour, four ounces of cornstarch, the grated rind of one leinon. Mix same as for No. 226. Bake in small pans and dust with sugar before baking. 228.— NEW YORK POUND CAKES. Two pounds of powdered sugar, one and onequarter pounds of butter (or use half butter and half lard), one and one- half pints of eggs, one and one-half pints of milk, two and three-quarter pounds of flour, one and one-half ounces of baking powder, vanilla flavor. 229.— NEW YORK POUND CAKE NO. 2. One pound eight ounces of sugar, one pound of butter, ten eggs, one pint of milk, two and onequarter pounds of flour, one and one-quarter ounces of baking powder, flavor. Cream butter and sugar; gradually work in the eggs and add the milk, (leave out a little of tho milk; add it after the flour is drawn in), and finish mixing. This mixture, like No. 224, may be used for a stock mixture for other cakes (see No. 217). For light Fruit Cakes add four ounces more of flour and add one and one-half pounds of fruit — sultanas, citron or currants, etc. Bake in about 300 degrees Fahrenheit. 230.— SPANISH POUND CAKE. Two pounds four ounces of sugar, two pounds of butter, two and one-half pounds of flour, a half ounce of baking powder, one quart of yolks, a half pint of milk, vanilla flavor. Mix and finish same as for Pound Cakes. 231.— SPANISH POUND CAKE NO. a. One pound eight ounces of sugar, one pound of butter, one pint of whole eggs, or yolks, threequarters of a pint of milk, two pounds of flour, three-quarters of an ounce of baking powder, orange and vanilla flavor. Mix same as directed in No. 229, and bake in the same heat. 232.— ENGLISH SEED POUND CAKE. One pound four ounces of sugar, one pound of butter, twelve eggs, a half ounce of carraway seed one pound six ounces of flour, one-eighth of £J» ounce of baking powder, the grated rind of one lemon. Mix same as Pound Cake. Add one more egg, or a little milk, if the mixture requires it. [Oil of carraway may be used with very little oi the seed if too much seed is objectionable] . 233— WINE CAKES. One pound eight ounces of sugar, one pound of butter, one pint of eggs, one pint of milk, one ounce of baking powder, two and one-half pounds of flour, vanilla flavor. 234.— WINE CAKES NO. 2. One pound of sugar, six ounces of butter, a halt pint of yolks, one pint of milk, one and one-hall pounds of flour, three-quarters of an ounce of baking powder, lemon or vanilla flavor. Bake in the same temperature as New York Pound Cake No. 229. Wine cakes are baked generally in the small round or square tins, five- and ten-cent size. 235.— SPANISH CAKE.