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

granulated sugar, 3 eggs, 2 cups flour, ½ teaspoon Royal Baking Powder, grated rind 1 lemon. Mix flour and baking powder. Cream butter and sugar, add lemon and beaten eggs, add flour, and beat well. Spread 1 inch thick on flat buttered pans, sprinkle with a mixture of granulated sugar, powdered cinnamon, and few chopped almonds. Bake pale brown in hot oven, and when cold cut in squares. =Lunch Cake (Boston).=—2 cups butter, 2 cups sugar, 1½ pints flour, 1 teaspoon Royal Baking Powder, 6 eggs, 1 gill wine, 1 teaspoon each extract rose, cinnamon, and nutmeg. Rub the butter and sugar to a very light cream; add the eggs, 2 at a time, beating 5 minutes after each addition; add the flour sifted with the powder, wine, extracts; mix into a smooth batter, put into a thickly papered shallow cake-pan (fig. XIII), and bake in moderate oven 1¼ hours. When cold, ice the bottom and sides with white icing. =Marshmallow Cake.=—1 egg, 1½ cups sugar, 1 tablespoon butter, 1 cup milk, 2 cups flour, ¼ teaspoon salt, 2 teaspoons Royal Baking Powder. Mix flour, salt, and baking powder. Cream butter, add ¼ of sugar, and beat. Add beaten egg and remainder of sugar, and beat 4 minutes. Add alternately flour and milk, beating well. Add vanilla and bake in layer-cake pans in quick oven. Cut fine ½ pound marshmallows. Spread them between cake layers, and stand in open oven till they melt. =Marbled Cake.=—This is made in separate batters, a dark and a light one. For the dark one, take ½ cup butter, 1 cup brown sugar, 2½ cups flour, 1 teaspoon Royal Baking Powder, yolks of 4 eggs, ½ cup milk, 1 teaspoon each extract cinnamon, cloves, and allspice. For the light one take ½ cup butter, 1 cup sugar, 2½ cups flour, 1 teaspoon Royal Baking Powder, whites of 4 eggs, ½ cup milk, 1 teaspoon extract lemon. Both batters are made by rubbing the butter and sugar to a cream, adding the eggs, beating a few minutes, then adding the flour, sifted with the powder, the