Madeira Cake

Take three-quarters of a pound of good butter, work it to a creamy consistency with the finely-chopped peel of onelemon,a pinch of ground cinnamon; then mix with it one pound of castor sugar and work again for about fifteen minutes, after which add by degrees one and a quarter pounds of fine flour that has been sifted and eight whole raw eggs, working the mixture in all about twenty minutes; then mix in a half-ounce of Cowan's Baking Powder and a quarter-pint of cold milk. Have two or three small cake moulds buttered and lined with buttered paper, and then put the mixture into the moulds and brush over with a little raw white of egg and syrup, and arrange some long thin slices of candied peel on the top if liked, and bake in a moderate oven for about one and a half hours, when they should be a nice brown colour.

Marquis Cakes

Pass three-quarters of a pound of fine flour through a sieve, and mix into it till smooth a quarter of a pound of butter, one and a half ounces of Marshall's Creme de Riz, two ounces of castor sugar, two ounces of finely-chopped blanched almonds, a pinch of salt, and a quarter-ounce of caraway seeds. Mix two raw yolks of eggs in a basin with two and a half gills of cold milk, add to it one ounce of Cowan's Baking Powder, and mix with the other ingredients into a dough; take out of the basin, roll the mixture out about one inch thick, and stamp it out with a plain round cutter about two inches in diameter; garnish the tops round the edge with blanched shredded almonds, and form any pretty designs in the centre with cut mixed peel and dried cherries; place them on a lightly-floured baking-tin and bake in a moderate oven for twenty to twenty-five minutes. Care must be taken that the almonds do not get a dark colour, and when the cakes have been in the oven for about five minutes it is advisable to place a thin piece of kitchen paper over them. These cakes can be served with honey or jam, and if served for breakfast the sugar can, if liked, be omitted. This quantity is sufficient to make eighteen cakes.

Madison Slim Cakes

Take three-quarters of a pound of fine flour that has been sifted, and mix with it two and a half ounces of castor sugar; rub into it till quite smooth six ounces of good butter, as much cinnamon as will cover a threepenny-piece, a quarter of an ounce of ground ginger, three ounces of vanilla or ratafia biscuit crumbs (that have been rubbed through a wire sieve), and one and a half ounces of desiccated cocoanut; add to these one and a half gills of cold milk that has been mixed with three whipped whole eggs, and one ounce of Cowan's Baking Powder; mix all together into a light dough, roll it out with a little fine flour, cut it into squares two inches in diameter, and brush each over with cold milk; then sprinkle with cocoanut, put them on slightly-greased tins, and bake in a quick oven for about twenty minutes, when they should be a nice golden colour. Serve for tea, etc.