_Ingredients._—½ lb. of _tous-les-mois_, ¼ lb. of white pounded sugar,
¼ lb. of fresh or washed salt butter, 1 egg, the juice of 1 lemon.
_Mode._—Beat the butter to a cream; then add the egg, previously well
beaten, and then the other ingredients; if the mixture is not light,
add another egg, and beat for ¼ hour, until it turns white and light.
Line a flat tin, with raised edges, with a sheet of buttered paper;
pour in the cake, and put it into the oven. It must be rather slow, and
the cake not allowed to brown at all. If the oven is properly heated,
1 to 1¼ hour will be found long enough to bake it. Let it cool a few
minutes, then with a clean sharp knife cut it into small square pieces,
which should be gently removed to a large flat dish to cool before
putting away. This will keep for several weeks. _Time._—1 to 1¼ hour.
_Average cost_, 1_s._ 3_d._ _Seasonable_ at any time.
SNOW-CAKE (a genuine Scotch Recipe).
_Ingredients._—1 lb. of arrowroot, ½ lb. of pounded white sugar, ½
lb. of butter, the whites of 6 eggs; flavouring to taste, of essence
of almonds, or vanilla, or lemon. _Mode._—Beat the butter to a cream;
stir in the sugar and arrowroot gradually, at the same time beating the
mixture. Whisk the whites of the eggs to a stiff froth, add them to the
other ingredients, and beat well for 20 minutes. Put in whichever of
the above flavourings may be preferred; pour the cake into a buttered
mould or tin, and bake it in a moderate oven from 1 to 1½ hour.
_Time._—1 to 1½ hour. _Average cost_, with the best Bermuda arrowroot,
4_s._ 6_d._; with St. Vincent ditto, 2_s._ 9_d._ _Sufficient_ to make a
moderate-sized cake. _Seasonable_ at any time.