TWO CAKES.

Wanganui Herald, Volume XXXXVI, Issue 13335, 25 March 1911, Page 7

TWO CAKES.

LADY CAKE.—lngredients; 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, beat in the flour; add the almond flavouring, beat for. fifteen minutes, and pour into a cake tin 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 24 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 soda. Method; Whisk the eggs until they are light; then add by degrees the pounded sugar, the butter melted, the grated lemon peel, and the flour; boat air 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. It is absolutely the finest 2s tea on the market, pleasing to the palate, soothing and satisfying. Your grocer soils it for a certainty.