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

teaspoon Royal Baking Powder, 1 cup milk, 1 teaspoon extract rose. Rub butter and sugar to smooth, white cream; add eggs, 1 at a time, beating 5 minutes after each; add flour, sifted with powder, and extract; mix into medium batter; bake in cake-mold (fig. I), well and carefully greased, in quick oven, 40 minutes. =Vanilla Cake.=—1½ cups butter, 2 cups sugar, 6 yolks eggs, 1 pint flour, 1½ teaspoons Royal Baking Powder, 1 cup cream, 1 teaspoon extract vanilla. Rub butter and sugar until very light and creamy; add egg yolks and cream, flour, sifted with powder, and extract; mix into smooth, rather firm batter; bake in shallow square pan (fig. XIII), in fairly hot oven, 35 minutes. =Wedding= (or =Bride=) =Cake=.—4 cups butter, 4 cups sugar, 10 eggs, 4 pints flour, 6 cups currants, washed, dried, and picked, 3 cups sultana raisins, 3 cups citron, ½ cup candied lemon peel, 2 cups almonds, blanched and cut in shreds, ½ pint brandy, 2 teaspoons each nutmeg, mace, and cinnamon, tablespoon each cloves and allspice. Prepare all these ingredients in following manner: place butter and sugar in large bowl; break eggs into quart measure or pitcher; cover small waiter with clean sheet of paper; on it lay sifted flour, fruit, citron and lemon peel cut into shreds, the almonds and spices, with brandy measured at hand; also get ready large cake-tin (fig. XVIII), by papering it inside with white paper and outside and bottom with 4 or 5 thicknesses of coarse wrapping-paper, which can be tied on. Having thus prepared everything, and banked up fire to last, with addition from time to time of a shovel of coal, by which means you will not reduce oven heat, proceed to beat to very light cream the butter and sugar, adding eggs, 2 at a time, beating a little after each addition, until all are used; then put in contents of waiter all at once, with brandy; mix very thoroughly and smooth, put into prepared cake-tin, smooth over the top, put plenty of paper on to protect it; bake 8 hours, keeping