gar, sifted; break
the eggs upon the sugar, and beat all together with a steel fork for
half an hour. Previously take the weight of two eggs and a half, in
their shells, of flour. After you have beaten the eggs and sugar the
time specified, grate in the rind of a lemon (the juice may be added
at pleasure), stir in the flour, and immediately pour it into a tin
lined with buttered paper, and let it be instantly put into rather a
cool oven.

2109. Sponge Cake (2).

Take equal weight of eggs and sugar; half their weight in sifted
flour; to twelve eggs add the grated rind of three lemons, and the
juice of two. Beat the eggs carefully, white and yolks separately,
before they are used. Stir the materials thoroughly together, and bake
in a quick oven.

2110. Almond Sponge Cake.

Almond Sponge Cake is made by adding blanched almonds to the above.

2111. Yule Cake.

Take one pound of fresh butter; one pound of sugar; one pound and a
half of flour; two pounds of currants; a glass of brandy; one pound of
sweetmeats; two ounces of sweet almonds; ten eggs; a quarter of an
ounce of allspice; and a quarter of an ounce of cinnamon. Melt the
butter to a cream, and put in the sugar. Stir it till quite light,
adding the allspice and pounded cinnamon; in a quarter of an hour,
take the yolks of the eggs, and work them two or three at a time; and
the whites of the same must by this time be beaten into a strong snow,
quite ready to work in. As the paste must not stand to chill the
butter, or it will be heavy, work in the whites gradually, then add
the orange peel, lemon, and citron, cut in fine strips, and the
currants, which must be mixed in well, with the sweet almonds; then
add the sifted flour and glass of brandy. Bake this cake in a tin
hoop, in a hot oven, for three hours, and put twelve sheets of paper
under it to keep it from burning.

2112. Cake of Mixed Fruits.

Extract the juice from red currants by simmering them very gently for
a few minutes over a slow fire; strain it through folded muslin, and
to one pound of the juice add a pound and a half of freshly gathered
cooking apples, pared, and rather deeply cored, that the fibrous part
may be avoided. Boil these quite slowly until the mixture is perfectly
smooth; then, to evaporate part of the moisture, let the boiling be
quickened. In from twenty-five to thirty minutes, draw the pan from
the fi