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Nut Cake

Warm one teacupful of butter in a basin, beat to a cream, and add gradually one breakfast cupful of sugar. When the mixture is quite light and frothy, stir in two well-beaten eggs, then a teacupful of milk, add two breakfast cupfuls of flour with one teaspoonful of cream of tartar and half a teaspoonful of bicarbonate of soda. Now work in quickly one breakfast cupful each of stoned raisins and blanched nuts very finely chopped, turn the mixture into well-greased deep baking-pans, and bake in a moderate oven for thirty-five minutes. Turn it out when done, and serve cold. One and one-half teaspoonfuls of baking-powder may be substituted for the cream of tartar and soda if preferred.

Orange Cake (Large).

Sift three-fourths of a pound of flour on a paste-board, cut eight ounces of butter into small pieces, lay them on the flour and work them in; add four ounces each of sugar and blanched and pounded almonds, the yolks of four hard-boiled eggs that have been rubbed through a fine sieve, three well-beaten eggs, and sufficient milk to form a smooth paste. Knead the paste until all the ingredients are thoroughly mixed, and then roll out as thin as possible without breaking. Cut it to a round shape, lay it on a sheet of buttered paper on a baking-slab, roll the trimmings of the paste out into a long strip, cut it lengthwise into three, and plait them. Moisten round the edges of the cake with a paste-brush dipped in milk, and lay the plait round. Bake the paste until lightly browned in a moderate oven. Beat the yolks of three eggs together with the grated peel and strained juice of three oranges, four ounces of sugar, and one ounce of butter broken into small pieces. Turn the mixture into a lined stewpan, and whisk it over a slow fire until it thickens, but on no account let it boil, or the eggs will curdle: then move it away from the fire and let it cool. Whisk the whites of the eggs to a stiff snow, and stir them lightly in with the yolks. When the crust is nearly cold, spread the mixture over it, garnish in a circle with quarters of oranges from which all the white pith has been removed, pile a few tablespoonfuls of well-whipped cream in the center, and serve.