Whites of 6 eggs.
¾ cupful of butter.
1¼ cupfuls of powdered sugar.
2 cupfuls of flour. Juice of half a lemon. ¼ teaspoonful of soda.
Sift the soda with the flour three times; cream the butter and add the flour to it; whip the eggs to a stiff froth and add the sugar, then beat them gradually into the butter and flour, and add the lemon-juice. When it is thoroughly mixed and smooth put it into a biscuit or flat tin, so it will make a layer one and a half inches thick when done. Bake it in a moderate oven; while it is still warm spread it with royal icing (see page 483). Before the icing fully hardens, mark two lines down the length of the cake, dividing it into three sections, then across in even lines, giving slices one inch broad and about two and a half inches long; to do this hold over it a straight edge and mark it with the back of a knife. Put into a pastry bag some of the frosting, made a little stiffer with sugar, and place two dots of icing on each slice. This cake may be made with baking-powder, using one teaspoonful and mixing it in the usual way. It will then be a lighter cake and should be baked in a loaf; the first gives a firm, fine-grained cake.
¾ cupful of butter. 2 cupfuls of granulated sugar.
Cream these together well.
1 teaspoonful of allspice. ½ teaspoonful of grated nutmeg. 1/3 teaspoonful of ground cloves. ¼ teaspoonful of ground mace.
1 cupful of milk with ¾ teaspoonful of soda dissolved in it.
3 cupfuls of sifted flour with 1 teaspoonful of cream of tartar mixed in it.
1 cupful of sliced citron.
2 cupfuls of raisins.
Mix the materials in the order given, beating well each one before the next is added; add part of the flour and the milk at the same time, then the rest of the flour. Flour the fruit and add it last. More fruit can be used if desired. This will make one large or a dozen small cakes. Bake in a moderate oven about one hour if in one cake.