A Rice Cake.
Mix 6 oz. ground rice, 4 oz. sugar, the grated peel of ½ a lemon, the yolks of 5 and whites of 3 eggs, and 1 table-spoonful orange flower water; break the eggs into a deep pan, and put the rice flour to them at once, mix it with a wooden spoon, then add the sugar and the other ingredients; beat well for twenty minutes, and it will be a fine light sponge; then immediately half fill the moulds, put them into a moderate oven, and bake three quarters of an hour, of a light brown colour. Little Rice Cakes—1 lb. ground rice, 1 lb. 2 oz. sugar, ¾ lb. butter, 8 eggs, and flour to make it into a stiff paste.—Or: 1 lb. sugar, ½ lb. flour, ½ lb. ground rice, 6 oz. butter, 8 yolks and 2 whites of eggs. Both these require long beating. Roll the paste out, cut it in shapes, and bake on buttered tins. Some persons add a few drops of the essence of lemon, and of almond flavour.
Harvest Cake.
Mix into 3 lbs. flour ¼ oz. of powdered allspice; in another bowl put ¾ lb. sugar, either moist or lump, 2 oz. butter, 2 eggs, 3 table-spoonsful of yeast; beat well, then mix in the flour, with ¾ lb. currants, and warm milk and water, to make up the cake; set it by the fire an hour to rise.
Temperance Cake.
Rub ¼ lb. butter into 1 lb. flour, add ½ lb. moist sugar, ½ lb. currants, and a tea-spoonful of carbonate of soda, dissolved in a ¼ pint of warm milk; mix well, and bake it in a tin.
Sponge Cake.
The weight of 12 eggs in sifted sugar, and the weight of 6 in fine flour; beat the eggs separately, stir the sugar into the yolks, and beat well, then put in the whites and beat again, add a little nutmeg and rose-water, and just before you put the cake into the oven, stir the flour lightly into the eggs and sugar. This cake must be beaten with a whisk. Bake, in rather a quick oven, three quarters, or nearly an hour.—Or: beat, separately, the yolks and whites of 5 eggs,
