TWO CAKES

Marlborough Express, Volume XLV, Issue 60, 11 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. MethodBeat the butter to a cream, add the sugar gradually, and beat until it is all creamy whip tho. whites of the eggs to a stiff froth,, add them to the mixture, and lastly beat in the flour; add the almond flavoring, heat for fifteen minutes, and pour into a caketin lined with greased paper. Bake 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 teaspoonf.nl of carbonate of soda. ' Method: Whisk the eggs until they are very light, then add by degrees the pounded sugar, fehe butter melted, the grated lemonpeel, and' the flour; beat all well together ,• just before putting into the mould add the carbonate of soda and juice of tho 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. It is absolutely the finest 2s tea on tae ma fleet, pleasing to the palate, soothing and satisfying. Your grocer sells it for a certainty.