Lady Cake

Three quarters of a pound of butter, three quarters of a pound of sugar, one pound of flour, the whites of sixteen eggs, half an ounce of bitter almonds, two tablespoonfuls of rose water. Beat the butter and sugar to a cream. Pour boiling water over the almonds, let them stand a little time, blanch them, pound them in a mortar, adding but a few at a time, with a little rose water to prevent them from getting oily; add to them the remainder of the rose water; then stir the almonds into the butter and sugar. Whisk the whites very dry, and stir them gradually into the butter and sugar with the flour. Butter your pans, and bake them in a moderate oven. It may be baked in one large cake.

Composition Cake

One pound of flour, half a pound of butter, half a pound of sugar, seven eggs, two tablespoonfuls of rosewater, half a pound of dried currants, half a pound of raisins, quarter of a pound of citron. Beat the butter and sugar together, beat the eggs well, and stir them into the butter and sugar; then add the flour and other ingredients. The currants must be washed, picked, dried, and then slightly floured; the raisins must be picked and seeded, and slightly floured; and the citron should be shaved in very thin bits. This cake should be baked in a slow oven, or the fruit will scorch.

Washington Cake

One pound and a half of flour, one pound of sugar, one pound of butter, four eggs, half pint of milk, a teaspoonful of soda, dissolved, a teaspoonful of cinnamon, half a teaspoonful of nutmeg. Beat the butter and sugar to a cream, add the eggs, well beaten, then the milk, flour, and spice. Butter your pans, and bake in a moderate oven.

Emperor's Cake

Beat four eggs with half a pound of sifted sugar till quite smooth. Cut a half pound of shelled almonds in pieces, but do not pound them; mix them with the eggs and sugar, and as much flour as will form a dough. Roll out the dough about the eighth of an inch thick, cut it in cakes, and bake on tins in a moderate oven.

Cream Cake

Hub down five ounces of fresh butter into a pound of fine flour; then mix thoroughly with them half a pound of sifted sugar and a few grains of salt; add half a pint of thick and rather sour cream, mixed with two eggs well whisked, to which add the grated peel of an orange. Beat thoroughly with it half a teaspoonful of carbonate of soda which has been dissolved in water. Butter the inside of the moulds thoroughly, and fill them only two thirds full. Bake them for three quarters of an hour in a moderate oven. Turn them from the mould, and lay them on its side upon a sieve reversed, to cool.

Oswego Cakes

Six ounces of Oswego flour or corn starch, seven ounces of sifted loaf sugar, five ounces of fresh butter, beaten to cream, three fresh eggs, beaten, and a table-spoonful of new milk. Mix these ingredients together, and beat for ten minutes. Butter some small tin moulds, half fill them with the mixture, and bake in a quick oven for eight or ten minutes. Currants, chopped, candied peel, or caraway seeds, may be added.