TWO CAKES

Marlborough Express, Volume XLV, Issue 59, 10 March 1911, Page 5

TWO CAKES

Lady Cake. — Ingredients: Six ounces of flour, six ounces of butter, half a pound of sugar, the whites of nine eggs, almond essence. Method: Beat the butter to a cream, add the sugar gradually, and beat -until it is all creamy • whip the whites of the eggs to a stiff froth, add them to the mixture, and lastly boat in the flour j add the almond flavoring, beat for fifteen minutes, and pour into aenketin lined with greased paper. P>nke in a moderate oven for about one hour and a half until done through. It should not be cut until twenty-four hours after it is baked. Madeira Cake.—lngredients: Four eggs, six ounces of loaf sugar, six ounces of flour, four ounces of butter,, one lemon, half a teaspoonful of carbonate of scda. Method: Whisk theeggs until they are very light, then, add by degrees the pounded sugar, fehc- butter melted, the grated lemonpeel, and' the flour; Jbeat all well together; just before putting into the mould add the carbonate of soda and juice of the lemon; bake carefully for an hour. For a tea for these afternoon cakes select the New Crescent Blend; it 'is a tea with a reputation. Tt is absolutely the finest 2s tea on. the market, pleasing to the palate, soothing and satisfying. Your grocer sells it for a certainty.