The royal baker and pastry cook : $b A manual of practical cookery

1 cup, medium size ½ pint or ¼ pound. 4 cups, medium size, of flour weigh 1 pound. 1 pint flour weighs ½ pound. 1 pint white sugar weighs 1 pound. 2 tablespoons of liquid weigh 1 ounce. 8 teaspoons of liquid weigh. 1 ounce. 1 gill of liquid weighs 4 ounces. 1 pint of liquid weighs 16 ounces. =Adelaide Cake.=—1 cup butter, 1½ cups sugar, 4 eggs, 1 pint flour, 1 teaspoon Royal Baking Powder, 1 cup dried, stoned cherries, ½ cup cream, 1 teaspoon extract vanilla. Rub butter and sugar to white, light cream; add eggs, 2 at a time, beating 5 minutes after each addition. Sift flour and powder together, add to butter, etc., with cherries, cream, and extract vanilla. Mix smoothly and gently into rather firm batter. Bake in paper-lined cake-tin (fig. IX) 40 minutes in moderate, steady oven. Watch carefully; if getting too brown, protect with paper. =Almond Cake.=-½ cup butter, 2 cups sugar, 4 eggs, ½ cup almonds blanched—by pouring water on them until skins easily slip off—and cut in fine shreds, ½ teaspoon extract bitter almonds, 1 pint flour, 1½ teaspoons Royal Baking Powder, 1 glass brandy, ½ cup milk. Rub butter and sugar to smooth white cream; add eggs, 1 at a time, beating 3 or 4 minutes after each. Sift flour and powder together, add to butter, etc., with almonds, extract of bitter almonds, brandy, and milk; mix into smooth, medium batter, bake carefully in rather hot oven 20 minutes in a fluted mold (fig. I). =Almond Cake, 2.=-¾ cup butter, 1 cup sugar, ½ cup milk, 3 eggs, 2 cups flour, 2 level teaspoons Royal Baking Powder, 1 pound almonds blanched and cut in strips. Cream the butter, add the sugar, and cream again; add the beaten yolks, then, alternately, the milk and the flour sifted with the baking powder. Lastly, add the whites whipped to a stiff froth and the almonds. Bake in a loaf in a moderate oven. =Angel Food Cake.=—Whites 11 eggs, 1½ cups fine granulated sugar, 1 cup flour sifted four times with 1 teaspoon Royal