Swiss Roll Cake
Beat up two eggs with two ounces of castor sugar, add four ounces of flour lightly,and mix in a teaspoonful of baking powder. Line a greased yorkshire pudding tin with paper, melt a small piece of butter, and brush the paper all over with it. Pour the cake mixture in, and bake it in a quick oven for about ten minutes. Turn it on to paper sprinkled with castor sugar. Mix two tablespoonfuls of raspberry jam with one tablespoonful of hot water, spread this over, and roll up quickly.
German Chocolate Cake
A quarter of a pound of butter, the same of almonds, sugar, chocolate, and four eggs. Beat the butter to cream, add the sugar, the yolks of the eggs, and the chocolate, which has been melted in the oven. Mix well together. Then put in the whites of the eggs, beaten stiff, and last, the almonds, pounded with the skin on. Spread on a buttered tin about one eighth of an inch thick, and bake in rather a slow oven for half an hour. Spread jam on one half, cover with the other half; cut into small squares, and dust with sugar.
Rub half a pound of fresh butter into two pounds of flour. When quite mixed, add four tablespoonfuls of castor sugar, and two heaped teaspoonfuls of baking powder, and sufficient sour cream to make a stiff dough. Knead well and roll out on a well floured paste board, not too thick, Divide into small pieces, shape into scones, and bake on a moderately hot griddle. Serve hot with butter.
Take the weight of two eggs in flour and castor sugar. Beat the eggs and sugar together until thick and creamy. Gradually add the flour, previously sifted, and a few drops of lemon flavouring. Mix very lightly. Butter some small tins, and dredge with castor sugar. Drop a teaspoonful into each tin.
Dainty Almond Cakes
A quarter of a pound of ground almonds, a quarter of a pound of castor sugar, two ounces of broken lunch biscuits (grated), the whites of two eggs whisked. Mix these ingredients to a stiff paste. Roll out with castor sugar to the thickness of half an inch. Put into shapes, and decorate with glace cherries
Take three ounces of butter and three ounces of castor sugar, beat to a cream, add half a gill of fresh milk and a few drops of vanilla; then take six ounces of flour and a teaspoonful of baking powder, mix well together, then put the mixture into small tins, and bake in a moderate oven for fifteen minutes.
Beat up the yolks of four eggs, and whisk the whites to a froth, then beat into the whites six ounces of sifted sugar, add the the yolks , half a pound of flour, four ounces of melted butter warm but not hot, the grated rind of one lemon. Beat continually as you add the ingredients, and for ten minutes after all are mixed. Pour into a buttered mould, and bake in a moderate oven four an hour.
Raisin and Nut Cake.
Cream together one and a half cupfuls of sugar and half a cupful of lard, add one cupful of butter- milk with a teaspoonful of soda dissolved in it. Mix a cupful of chopped raisins and a cupful of chopped walnuts or Brazil nuts in some flour, add to mixture; then add enough flour to make a stiff batter. Bake in bread-tin lined with greased paper.