Various Cakes
| PAGE | |
|---|---|
| Buttercup Cake | 42 |
| Chocolate Cake—I. | 42 |
| ″ ″ II. | 43 |
| ″ ″ III. | 44 |
| Gold Cake | 44 |
| Marbled Cake | 45 |
| Nut Cake | 46 |
| Shortbread—I. | 46 |
| ″ II. | 47 |
| Walnut Cake | 47 |
Buttercup Cake
³⁄₄ cup butter
1¹⁄₂ cups sugar
Yolks of eight eggs
1 whole egg
¹⁄₂ cup milk
2 cups flour
¹⁄₂ tea-spoon carbonate of soda
1¹⁄₂ tea-spoons cream of tartar
Juice and grated rind of half a lemon
Cream the butter. Add the sugar. Beat thoroughly. Beat the eggs till light and frothy. Add to the butter. Dissolve the soda in the milk. Mix the cream of tartar with the flour. Add milk and flour to the mixture, beating well continually. Add the lemon juice and rind. Bake in two greased tins in a moderate oven until the cake shrinks from the sides.