Take 10 ounces of ground rice, 3 ounces of white flour, 8 ounces of powdered sugar, sifted, 8 eggs, and 1 teaspoonful of rose-water. Sift the flour, sugar, and rice together into the well-beaten yolks of the eggs, add the rose-water and a pinch of salt to the whites, beat to a very stiff froth, and fold it into the rest. Bake the cake in a deep pan lined with an oiled paper. If the oven is the right temperature, the cake will bake in twenty minutes.
Take 4 eggs, separate the whites and yolks, and beat the yolks ten minutes; then add 1 cup of sugar and beat again. Add a pinch of salt and 1 tablespoonful of lemon-juice to the whites of the eggs, and beat until crumbly; then fold with the yolk mixture; also fold in 1/2 cup of ground rice and 1/2 cup of white flour sifted. Bake in gem irons or patty pans. A little ground caraway may be used if desired.
Take 1 cup of sugar, 4 eggs, 1 cup of white flour, 1/2, tea-spoonful of vanilla, 1 small lemon, and a little salt. Add the salt to the whites of the eggs, and beat until they are frothy; then add 1/2 of the lemon-juice, and beat until it is very dry and has a cooked appearance. Set them in a cool room while beating the yolks. Add the remaining 1/2 of the lemon-juice to the yolks, and beat until stiff, then add the sugar and beat again. Add the raw peanut cream and beat very thoroughly, adding the vanilla. Then fold the white and yolk mixture together, dipping the spoon down at the edge of the dish and bringing it up through the middle; then add the flour, sifting on half at a time and folding it in carefully. Work as little as possible, and bake in tins that are not oiled, in a very moderate oven for one and one-fourth hours. Try with a knitting needle, and when done, turn bottom side up on another tin so as to let the air circulate under the cake. The object in turning it bottom side up is to keep it from falling after it is removed from the oven.
Mix together 1 1/2 cups of powdered sugar, 1 cup of granular white flour sifted three or four times. Then beat the whites of 8 eggs for two minutes. Add a pinch of salt and 1 tablespoonful of lemon-juice, and beat until very stiff and crumbly, then fold in carefully, but quickly, the flour and sugar mixture, sifting in about one fourth of it at a time. Bake the same as snow cake.
Take 4 eggs, 3/4 cup of sugar, 1 tablespoonful of water, 1/4 spoonful of vanilla or rose-water, and 1 cup of white flour. Beat the yolks of the eggs until very stiff, then add the sugar a little at a time until all is in, then add the water and flavoring and beat again. Add a little salt to the whites of the eggs and beat until they have a cooked appearance, and then fold them into the yolk mixture. Do not stir, as that will let the air out, but put the spoon down at the edge of the dish and bring it up though the middle. Sift the flour over it a little at a time, and fold in the same way, working as little as possible; for too much working will make it tough.
It should be thick and spongy when ready to put in the tins. If it is liquid, it is not a perfect success. The secret of making good unleavened cakes is in having everything ready before beginning to make the cake, and also in the rapidity with which it is put together.