Margaret Brown's French Cookery Book

cream, flour, sifted, with the powder and the extract; mix into a firm but smooth batter; bake in a shallow, square pan in a fairly hot oven, 35 minutes. No. 121. WINE CAKE. One and one-half cupfuls of butter, 2 cupfuls of sugar, 2 cupfuls of flour, 1/2 teaspoonful of baking powder, 1 gill of wine, 3 eggs. Rub the butter and sugar to a light cream; add the eggs, 1 at a time, beating 5 minutes between each; add the flour, sifted, with the powder and the wine; mix into a medium firm batter; bake in a shallow, square cake pan in moderate oven 40 minutes; when taken from the oven carefully ice with the transparent icing. No. 122. DELICATE CAKE. One and one-half cupfuls of butter, 1-1/2 cupfuls of sugar, whites of five eggs, 2-1/2 pints of flour, 1-1/2 teaspoonfuls of baking powder, 1 cupful of milk, 1 teaspoonful of extract of peach. Rub the butter and sugar to a light cream; add the egg whites, 1 at a time, beating a few minutes between each; add the flour, sifted, with the powder, then the extract and milk; mix into a rather thin batter; pour into a paper-lined tin, and bake in a rather hot but steady oven 50 minutes. No. 123. DUCHESSE CAKE. One and one-half cupful butter, 1 cupful sugar, 6 eggs, 1 teaspoonful baking powder, 1 pint flour, 1 teaspoonful extract cinnamon. Rub the butter and sugar to a light cream, add the eggs, 2 at a time, beating 10 minutes between each addition. Sift together flour and powder, add to the butter, etc., with the extracts; mix into a medium thick batter, and bake in small shallow square pans, lined with thin white paper, in a steady oven 30 minutes. When they are taken from the oven ice them. No. 124. MINCE PIES. Mince-meat--Two pounds meat, 1 pound raisins, 1 pound currants, 1/2 pound citron, 1 pound chopped apples, 1 pound suet. Chop all up fine, except 1/2 each of currants and raisins. Put in 1 stick of preserved ginger or cherries, 1/2 pint