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Classic
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page 150
as thick as pound-cake batter. Beat it until it is light and creamy; then having
taken off the skins, and beaten to a paste, a quarter of a pound of shelled
almonds, stir them into the cake, and beat well. Line buttered tin pans, with
white paper; put in the mixture an inch deep, and bake half an hour in a quick
oven, or forty minutes in a moderate oven. This is a delicious cake.
WHITE LADY CAKE
Beat the whites of eight eggs to a high froth, add gradually a pound of white
sugar finely ground; beat a quarter of a pound of butter to a cream; add a
teacupful of sweet milk with a small teaspoonful of powdered volatile salts or
saleratus dissolved in it; put the eggs to the butter and milk, add as much
sifted flour as will make it as thick as pound-cake mixture; add a teaspoonful
of orange-flower water or lemon extract, then add a quarter of a pound of
shelled almonds, blanched and beaten to a paste with a little white of egg; beat
the whole together until light and white; line a square tin pan with buttered
paper, put in the mixture an inch deep, and bake half an hour in a quick oven.
When done take it from the pan, when cold take the paper off, turn it upside
down on the bottom of the pan and ice the side which was down; when the icing is
nearly hard, mark it in slices the width of a finger, and two inches and a half
long.
ISABELLA CAKE
Two cups of butter, four cups of sugar, sixteen eggs, six cups of sifted flour,
two teaspoonfuls of yeast powder. Cream the butter and sugar together; add the
beaten yolks, then alternately the flour and the
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