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Lemon Roll Cakes

Slightly warm two ounces of butter together with two ounces of powdered sugar; dissolve one tablespoonful of dry yeast in about one-half teacupful of warm milk, then mix it and the butter in one-half pound of flour, adding as much more warm milk as will be required to make a light dough. Beat the dough thoroughly and mix with it the grated peel of one lemon, a few pieces of finely-shredded lemon-peel and two well-beaten eggs. Divide this dough into two equal-sized lots, place them on a floured paste-board and mould them into long, thin rolls. Put them on a baking-sheet, set them in a warm place until risen, then bake in a slow oven. When cooked the rolls should be of a pale yellow color. Sprinkle lightly over with powdered sugar, and serve. Lunch Cakes, Large Put into a basin two pounds of flour mixed with a half pound of moist sugar; form a hollow in the center, put in one tablespoonful of thick yeast, add a third of a breakfast cupful of warm milk not hot enough to scald the yeast, then stir in a little of the flour and let it rise for about forty-five minutes. Add another two-thirds of a breakfast cupful of milk warmed sufficiently to dissolve half a pound of butter, stir in one and a half pound of well washed currants, a small quantity of chopped peel, one teaspoonful of ground allspice, and the grated rind of a lemon. Pour the preparation into a well-buttered tin, set it to rise in a warm place, and afterward bake in a moderate oven. Turn it out when done, and serve cold.