Margaret Brown's French Cookery Book

1 tablespoonful lemon juice, and whites of 2 eggs; mix together, smooth, and pour over cake. If the cake is not hot enough to dry it, place it in the mouth of a moderately warm oven. No. 117. SPICE CAKE. One cupful butter, 2 cupfuls sugar, 3 cupfuls flour, 1 teaspoonful baking-powder, 2 eggs, 1 cupful milk, 1/2 cupful each of raisins stoned, currants washed and picked; 1 teaspoonful each of extract of nutmeg, cloves, and cinnamon. Rub the butter and sugar to a light white cream; add the eggs, 1 at a time, beating a few minutes between each; add the flour, sifted, with the powder, the milk, fruit, and extracts; mix into a smooth, rather firm, batter; put into a paper-lined cake-tin and bake in a steady oven 30 minutes. No. 118. SCOTCH CAKE. One and a half cupfuls butter, 2-1/2 cupfuls sugar, 8 eggs, 1-1/2 pints flour, 1/2 teaspoonful baking-powder, 3 cupfuls raisins, stoned, 1 tablespoonful extract of lemon. Rub the butter and sugar to a light white cream; add the eggs, 2 at a time, beating 5 minutes between each addition; add the flour, sifted, with the powder, the raisins and extract; mix into a smooth, consistent batter; put in a paper-lined square shallow cake-pan, and bake in a moderate oven 1 hour. No. 119. SHREWSBURY CAKE. One cupful of butter, 3 cupfuls of sugar, 1-1/2 pints of flour, 3 eggs, 1 teaspoonful of baking powder, 1 cupful of milk. Rub the butter and sugar to a smooth, white cream, add the eggs, 1 at a time, beating 5 minutes between each; add the flour, sifted, with the powder and the extract; mix into a medium batter, bake in a cake mould well and carefully greased, in a quick oven over 40 minutes. No. 120. VANILLA CAKE. One and one half cupfuls of butter, 2 cupfuls of sugar, 6 yolks of eggs, 1 pint of flour, 1-1/2 teaspoonfuls of baking powder, 1 cupful of cream, 1 tablespoonful of extract of vanilla. Rub the butter and sugar to a very light cream; add the egg yolks and