nd of
flour, a tea-spoonful of rosewater, or essence of lemon, a quarter of an
ounce of mace. Beat the whites and yelks separately of six eggs--if no
saleratus is used, two more eggs will be necessary. When beaten to a
froth, mix them with the cake. Stir the whole well together, then add,
just before baking it, half a pound of seeded raisins, the same weight
of Zante currants, a quarter of a pound of citron, or almonds blanched,
and pounded fine in rosewater. The fruit should be stirred in gradually,
a handful of each alternately. Line a couple of three pint tin pans with
buttered white paper, put in the cake, and bake it directly. If it
browns too fast, cover it with paper. It takes from an hour and a
quarter to an hour and a half to bake it, according to the heat of the
oven.

208. _Delicate Cake._

Stir to a cream a pound of powdered white sugar, seven ounces of
butter--then add the whites of sixteen eggs, beaten to a stiff froth,
half a nutmeg, or a tea-spoonful of rosewater. Stir in gradually a pound
of sifted flour, and bake the cake immediately. The yelks of the eggs
can be used for custards.

209. _Jelly Cake._

Rub together, till white, half a pound of sugar, six ounces of butter.
Beat eight eggs to a froth, and stir into the butter and sugar, together
with a pound of sifted flour. Add the juice and grated rind of a fresh
lemon, and turn this mixture on to scolloped tin plates, that have been
well buttered. The cake should not be more than a quarter of an inch
thick on each of the plates. Bake them directly, in a quick oven, till
a light brown. Pile them on a plate with a layer of jelly or marmalade
between each of the cakes, and a layer on the top.

210. _Strawberry Cake._

Mix a quart of flour with a tea-spoonful of salt, four beaten eggs, and
a tea-cup of thick cream, or melted butter. Add sufficient milk to
enable you to roll it out--roll it out thin, line a shallow cake pan
with part of it, then put in a thick layer of nice ripe strawberries,
strew on sufficient white sugar to sweeten the strawberries, cover them
with a thin layer of the crust, then add another layer of strawberries
and sugar--cover the whole with another layer of crust, and bake it in a
quick oven about twenty-five minutes.

211. _Superior Sponge Cake._

Take the weight of ten eggs in powdered loaf sugar, beat it to a froth
with the yelks of twelve eggs, put in the grated rind of a fresh lemon,
leaving out the white par