t--add half the juice. Beat the whites of
twelve eggs to a stiff froth, and mix them with the sugar and butter.
Stir the whole without any cessation for fifteen minutes, then stir in
gradually the weight of six eggs in sifted flour. As soon as the flour
is well mixed in, turn the cake into pans lined with buttered
paper--bake it immediately in a quick, but not a furiously hot oven. It
will bake in the course of twenty minutes. If it bakes too fast, cover
it with thick paper.

212. _Good Sponge Cake._

Beat together the yelks of ten eggs, with a pound of powdered white
sugar--beat to a stiff froth the whites of the eggs, and stir them into
the yelks and sugar. Beat the whole ten or fifteen minutes, then stir in
gradually three-quarters of a pound of sifted flour. Flavor it with a
nutmeg, or the grated rind of a lemon. Bake it as soon as the flour and
spices are well mixed in.

213. _Almond Cake._

Beat the yelks of twelve eggs to a froth, with a pound of powdered white
sugar. Beat the whites of nine eggs to a stiff froth, and stir them into
the yelks and sugar. When the whole has been stirred together for ten
minutes, add gradually a pound of sifted flour, and half a pound of
almonds, blanched and pounded fine, then stir in three table-spoonsful
of thick cream. As soon as the ingredients are well mixed in, turn the
cake into buttered pans, and bake it immediately. Frost the cake with
the reserved whites of the eggs as soon as it is baked.

214. _Fruit Cake._

One pound of flour, one of sugar, three-quarters of a pound of butter,
two pounds of seeded raisins, two of currants, one of citron, a quarter
of a pound of almonds, half an ounce of mace, a tea-spoonful of
rosewater, a wine glass of brandy, one of wine, and ten eggs. Stir the
sugar and butter to a cream, then add the whites and yelks of the eggs,
beaten separately to a froth--stir in the flour gradually, then the
wine, brandy, and spice. Add the fruit just before it is put into the
pans. It takes over two hours to bake it if the loaves are thick--if the
loaves are thin, it will bake in less time. This kind of cake is the
best after it has been made three or four weeks, and it will keep good
five or six months.

215. _Black Cake._

One pound of flour, one of sugar, fourteen ounces of butter, ten eggs,
three pounds of seeded raisins, three pounds of Zante currants, and one
pound of citron, a wine glass of wine, one of brandy, and one of milk, a
tea