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Classic
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page 145
of flour, an ounce of ground mace or nutmeg, and a tablespoonful of lemon
extract or orange-flower water. Wash through several waters, and pick clean from
grit, four pounds of currants, and spread them on a folded cloth to dry; stone
and cut in two, four pounds of raisins, cut two pounds of citron in slips, and
chop or slice one pound of blanched almonds.
Beat the yolks of the eggs with the sugar to a smooth paste; beat the butter and
flour together, and add them to the yolks and sugar; then add the spice and half
a pint of brandy, and the whites of the eggs beaten to a froth; stir all
together for some time; strew half a pound of flour over the fruit, mix it
through, then, by degrees stir it into the cake.
Butter large tin basins, line them with white paper, and put in the mixture two
inches deep, and bake in a moderate oven two hours. The fruit should be prepared
the day before making the cake.
CHEAP JELLY CAKE
One cup of fine white sugar, one cup of milk or water, two tablespoonfuls of
butter, one egg, two cups of flour, one teaspoonful of cream of tartar and
one-half teaspoonful of carbonate soda; flavor with nutmeg or lemon. It is best
with plum or currant jelly.
DELICIOUS POUND CAKE
Cream three quarters of a pound of butter, sift a pound of flour gradually into
it, and cream them together. Beat the yolks of nine eggs light in another pan;
stir into the eggs a pound of sifted sugar, mix well; beat the whites of twelve
eggs to a froth, add them to the yolks and sugar, then pour this into the pan
containing
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