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

in moderately quick oven, and when done sandwich with finely grated cocoanut and pink sugar. Frost with clear icing, and sprinkle this with pulverized pink sugar. =Molasses Cake.=—1 cup butter, 1 cup brown sugar, ½ cup molasses, 1 cup milk, 1½ pints flour, 1½ teaspoons Royal Baking Powder, 1 egg. Rub smooth the butter and sugar; add the milk, egg, and molasses; stir in flour, sifted with the powder; mix into a consistent batter, and bake in cake-tin (fig. IX) 40 minutes. =Pound Cake.=—1½ cups butter, 2 cups sugar, 7 eggs, 1½ pints flour, 1 teaspoon Royal Baking Powder, 1 teaspoon extract nutmeg. Rub the butter and sugar to a white, light cream; add 3 of the eggs, 1 at a time, and the rest, two at a time, beating 5 minutes after each addition; add the flour, sifted with the powder; add the extract; mix into a smooth, medium batter, and bake in a paper-lined cake-tin (fig. XIII), in a steady oven, 50 minutes. =Pond-Lily Cake.=—1 cup butter, 1½ cups sugar, whites 5 eggs, 1½ pints flour, 1½ teaspoons Royal Baking Powder, 1 cup milk; flavor with extract peach and a few drops extract rose. Bake in 2 cakes, in very deep jelly- or sponge-tins, and when done put together with freshly grated cocoanut and pulverized sugar between and on top of the cakes, and ice with clear icing. =Queen Cake.=—2 cups butter, 2½ cups sugar, 1½ pints flour, 8 eggs, ½ teaspoon Royal Baking Powder, 1 wine-glass each wine, brandy, and cream, ½ teaspoon each extract nutmeg, rose, and lemon, 1 cup dried currants, washed and picked, 1 cup raisins, stoned and cut in two, 1 cup citron, cut in small, thin slices. 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, the raisins, currants, wine, brandy, cream, citron, and extracts; mix into a batter, and bake carefully in a papered cake-tin (fig. XIII), in a moderately steady oven, 1½ hours. =Sponge Cake.=—2 cups sugar, 7 eggs,