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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
v)t"
Icmun.
Bake
immediately.