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Egg Cake

(Confectionary.) - (The Lady's Own Cookery Book)







Beat eight eggs, leaving out half the whites, for half an hour; half a

pound of lump-sugar, pounded and sifted, to be put in during that time;

then, by degrees, mix in half a pound of flour. Bake as soon after as

possible. Butter the tin.

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ONE EGG CAKE

Cream one-fourth cup of butter with one-half cup of sugar, add sugar
gradually, and one egg, well-beaten. Mix and sift one and one-half cups
of flour and two and one-half teaspoons of baking-powder, add the sifted
flour alternately with one-half cup of milk to the first mixture; flavor
with vanilla or lemon. Bake thirty minutes in a shallow pan. Spread with
chocolate frosting.

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One Egg Cake

1 cup butter

1 1/2 cups sugar

3 cups flour

1 cup sweet milk

1 egg

3 teaspoons baking powder

1 cup chopped raisins









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