Ontario Cake
Take a pint and a half (or three large breakfast cups,) of sifted flour, and the same quantity of powdered white sugar, and half a pint of milk; a quarter of a pint or half a cup of the best fresh butter, and the grated yellow rind and juice of a large lemon. Have ready four well-beaten eggs, and two table-spoonfuls of strong fresh yeast.
Cut up the butter into the pan of flour. Add the milk and sugar gradually, and then the beaten egg, and then the lemon; next the yeast. Stir the whole very well, and set it to rise in a buttered pan. Place it near the fire, and cover it with a clean flannel or a double cloth. When it has risen and is quite light, and is cracked all over the surface, transfer it to a square baking pan, put it immediately into the oven, and bake it well. When cool, either ice it or sift white sugar over it, and cut it into squares. Or, you may bake it in a round loaf, or in small round cakes.