High-class cookery made easy

takes more moisture in baking. Cooks must therefore be guided by its appearance. Roll the dough into a round cake; half cut through the centre with a smaller cutter. Bake for twenty minutes. When cooked, fill the centre with switched cream, and ice the top of it the same as ordinary cakes. SPONGE CAKE. Break three eggs into a copper pan; take the weight of three eggs of sifted sugar, and switch over a warm place, such as a pan of hot water, or over the fire, till the eggs are warmed. Then remove from the heat, and switch till cold, and the eggs assume the appearance of a thick cream. Then mix in very lightly the weight of three eggs of flour, flavour with vanilla, or almonds, or lemon, and bake in small sponge cake tins for ten minutes in a hot oven. ONE, TWO, THREE, FOUR CAKE. Take one cup of butter, two cups of sugar, three eggs, and four cups of flour. Rub the butter and sugar to a cream; add the three eggs, one at a time; one cup of milk; mix two tea-spoonfuls of baking-powder with the flour, and stir into butter and sugar. Bake for one hour in a moderate oven. GOLD CAKE. Separate the yolks and whites of six eggs. For the gold cake, take the yolks of six eggs and beat to a cream, with six ounces of butter, six ounces of sugar, the juice of half a lemon, and a tea-cupful of milk. Mix butter, sugar, yolk of eggs, lemon, and milk all together, with three-quarters of a pound of flour and two tea-spoonfuls of baking-powder. Mix with flour, and add to the creamed sugar and butter. SILVER CAKE. This cake is made the same as the above, the only difference being to switch the whites to a stiff froth. Use the same proportions. Butter two tins or one large one, and lay the cake in alternated, so that when it is cut it will be nicely mixed, one yellow and one white. Serve cut in a cake basket. CHEESE CAKES.