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Cream Cake

Beat three ounces of butter to a cream, and mix with it, very smoothly, half a pound of fine flour, a small tea-spoonful of baking-powder, two table-spoonfuls of sugar, a pinch of salt, the rind of a fresh lemon sliced as thinly as possible, and a cupful of thick cream beaten up with an egg. If the cream is a little turned it will not signify; indeed, it is rather an advantage than otherwise. It should make a light batter. Put it in a well-oiled dish, and bake in a moderate oven for rather more than half an hour. Probable cost, 1s. 2d. Sufficient for a small cake.