THE EMIGRANT'S HAND-BOOK. 147 



moisten them with a few drops of cold water or white of 

 egg, to prevent their oiling ; then mix with them very grad- 

 ually twelve fresh eggs which have been whisked until 

 they are exceedingly light ; throw in by degrees one pound 

 of fine, dry, sifted sugar, and keep the mixture light by 

 constant beating, with a large wooden spoon, as the sepa- 

 rate ingredients are added. Mix in by degrees three- 

 quarters of a pound of dried and sifted flour of the best 

 quality; then pour gently from the sediment a pound of 

 butter which has been just melted, but not allowed to be- 

 come hot, and beat it very gradually but very thoroughly 

 into the cake, letting one portion entirely disappear before 

 another is thrown in ; add the rasped or finely-grated rinda 

 of two sound fresh lemons, fill a thickly buttered mould 

 rather more than half full with the mixture, and bake the 

 cake from an hour and a half to two hours in a well-heat- 

 ed oven. Lay paper over the top when it is sufficiently 

 colored, and guard carefully against its being burned. 



Almonds, ^ Ib. ; bitter almonds, 1 oz. ; eggs, 12 ; su- 

 gar, 1 Ib. ; flour, Ib. ; butter, 1 Ib. ; rinds, lemons, 2 : 

 1| to 2 hours. 



Obs. Three-quarters of a pound of almonds may be 

 mixed with this cake when so large a portion of them is 

 liked, but an additional ounce or two of sugar, and one egg 

 or more, will then be required. 



POUND CAKE. 



Mix, as directed in the foregoing receipt, ten eggs, (some 

 cooks take a pound in weight of these,) one pound of su- 

 gar, one of flour, and the same of butter. A glass of bran- 

 dy and a pound of currants may be added very gradually 

 just before the cake is put into the oven, with any spice 

 that is liked, and two or three ounces of candied orange or 

 lemon rind, sliced thin, or an ounce of caraway seeds 



