Cream the butter; add first sugar, then beaten yolks of eggs and milk,
then whites of eggs beaten to a stiff froth, and last the flour. Bake
forty-five minutes in a large dripping-pan, sifting fine sugar over the
top, and cut in small squares; or it may be baked in one round loaf, and
frosted on the bottom, or in small tins. Half a pound of citron cut fine
is often added.
WHITE OR SILVER CAKE.
Half a cup of butter; a heaping cupful of powdered sugar; two cups of
flour, with a teaspoonful of baking powder sifted in; half a cup of milk;
whites of six eggs; one teaspoonful of almond extract.
Cream the butter, and add the flour, beating till it is a smooth paste.
Beat the whites to a stiff froth, and add the sugar and essence. Now mix
both quickly, and bake in a sheet about an inch and a half thick. About
half an hour will be needed. Frost while hot, with one white of egg,
beaten ten minutes with a small cup of sifted powdered sugar, and juice
of half a lemon. This frosting hardens very quickly. Before it is quite
hard, divide it into oblong or square pieces, scoring at intervals with
the back of a large knife. The milk can be omitted if a richer cake is
wanted. It may also be baked in jelly-cake tins; one small cocoanut
grated, and mixed with one cup of sugar, and spread between, and the whole
frosted.
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