Cream three tablespoonfuls of butter with two cupfuls of sugar, add the beaten yolks of five eggs, the juice and half the grated rind of an orange, and three cupfuls of flour - or enough for a batter - sifted with two teaspoonfuls of baking-powder. Last of all, fold in the stiffened whites of three eggs. Bake in layer tins.
Beat the whites of two eggs very stiff with one cupful of powdered sugar; add the juice and half the grated peel of an orange. Whip to a soft cream, and spread between the layers when they are cold.
Blanch enough almonds to make a cupful of them when skinned, and when cold pound to a paste. Or, what is more convenient, buy the almond paste ready prepared. Cream a quarter-pound of butter with a pound of powdered sugar, and beat into this the well-whipped yolks of seven eggs. Now beat in gradually the almond paste, a teaspoonful of rose-water, a quart of sifted flour, and, lastly, the stiffened whites of the eggs. Bake in a loaf in a steady oven until a straw comes out clean from the thickest part. When cold, ice, flavoring the icing with rose-water and a very little essence of bitter almonds.
Half a pint of butter and one pint of sugar rubbed to a cream; the beaten whites of eight eggs, and one and a half pints of flour in which have been sifted one and a half teaspoonfuls of baking-powder, one-half pint of milk and the grated rind of an orange. Color the batter a delicate pink with cochineal, and bake in jelly-cake tins in a moderate oven. Use red sugar for icing.
Beat the yolks of four eggs very light with a cupful of sugar. Cream a quarter of a pound of butter and stir into the beaten egg and sugar, then add a gill of water into which three teaspoonfuls of cream have been stirred, and flavor with vanilla extract. Now fold in one and a half cupfuls of flour that have been sifted with two even teaspoonfuls of baking-powder. If this quantity makes the batter too stiff, add less, as some flours thicken more than others. Bake in layers. These form the yellow part of the cake. For the white part cream a half cupful of butter with one and a half cupfuls of sugar, add a cupful of lukewarm water and two and a half cupfuls of flour that have been sifted with two teaspoonfuls of baking-powder. Beat hard. Add the juice and rind of one lemon, and fold in the stiffened whites of the four eggs. Bake in layers. When cold, put the layers together, alternating yellow and white, using a boiled icing filling. Use the same icing for the top, coloring it with grated orange peel. When this frosting is firm, make a plain white boiled icing and, with a pastry tube, make of it the form of a daisy on top of the other icing.
One cupful of butter; two and a half cupfuls of sugar; three eggs, yolks and whites beaten separately; four cupfuls of flour;
C one scant teaspoonful of baking-soda dissolved in a little milk; one cupful of sweet milk; the juice and grated rind of two lemons. Beat butter and sugar to a cream, add the yolks, well beaten, then the milk and soda. Then add two cupfuls of the flour, the juice and grated rind of the lemons. Mix again, and, last of all, add the whites of the eggs beaten to a stiff froth. Bake in a hot oven.