¼ lb. of butter 2 cups of sugar 1 cup milk 5 eggs Juice and rind of 1 lemon 10 bitter almonds 1 lb. of flour 1½ tsps. of cream of tartar 1 tsp. of natron, (carbonate of soda) ⅛ lb. of sweet almonds Preparation: Cream the butter, sugar and yolks of eggs, then add lemon juice and grated rind and the blanched, ground sweet and bitter almonds. The carbonate of soda and cream of tartar are mixed into the flour and this is gradually worked into the batter; and lastly, stir in lightly the stiffly beaten whites of eggs. Put into a buttered pan and bake 1 hour. No. 53—LIGHTNING CAKE. ½ lb. of sugar 4 eggs ½ lb. of butter 1 grated lemon rind ½ lb. of flour 2 tsps. of baking powder For Sprinkling on the Cake. ¼ lb. blanched, ground almonds ½ cup of sugar 1 tsp. of cinnamon Preparation: Cream the butter, sugar and yolks of eggs, add the lemon rind, flour mixed with baking powder and lastly the stiffly beaten whites of eggs. Butter some pans, spread the dough out in them about ⅛ inch thick, sprinkle with almonds, sugar and cinnamon. Bake in medium oven and while still warm, cut into nice pieces and serve warm. No. 54—CARAWAY CAKE. ½ lb. of butter ¾ cup of sugar 1 lb. of flour ¼ lb. of raisins 3 eggs ½ pt. of milk 1 tbsp. of caraway 1 tsp. of natron or soda Preparation: The butter and flour are rubbed together, raisins, sugar and caraway and the well-beaten eggs stirred in. Boil the milk and dissolve the soda in it, let it get cold and stir into the dough. Put the batter into a buttered pan and bake ¾ to 1 hour. No. 55—WIT CAKE. 6 eggs ¾ lb. of sugar ½ lb. of flour Juice of ½ lemon 2 tbsps. of arrack 1½ tsps. of baking powder ¼ lb. of butter For Sprinkling. ¼ lb. of chopped, blanched almonds Preparation: Stir the yolks of eggs and sugar to a cream, work in the flour. Add the melted butter, arrack, lemon juice, baking powder and beaten whites of eggs. Butter some pans, spread the batter in 1 inch thick, sprinkle the almonds over and bake the cake ½ hour. No. 56—ENGLISH CAKE. ¼ lb. of butter ¾ lb. of flour Scarce ½ lb. of sugar ⅛ lb. of raisins 2 tbsps. of chopped orange rind 4 eggs ½ pt. of milk 4 grams of ammonium 2 tbsps. of chopped citron Preparation: Butter, flour and sugar are rubbed together with the hands. Add to this the raisins, citron, grated orange rind; beat the 4 eggs to a froth, boil the milk and mix it with the eggs, then stir into the batter and lastly mix in the ammonium. Butter a pan, strew it with roll crumbs, fill in the batter and bake in medium hot oven 1 hour. No. 57—WALNUT CAKE. ½ cup of butter 1 cup of brown sugar 2 eggs 1 cup of sour milk ½ cup of chopped walnuts ½ cup of chopped raisins 2 cups of flour 2 tsps. of baking powder ½ tsp. of soda