SNOW-CAKE

_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.