825. +Butter Cakes.+-- 1 yeast cake 1 quart sifted flour, 1½ pints warm milk or water and 1 teaspoonful salt; dissolve the yeast in a little warm water; sift the flour and salt into a mixing bowl, make a hollow in center, pour in the yeast and water, mix into a batter and let it stand over night (this is called setting a sponge); next morning stir 1 cup sugar with ½ cup lard and ½ cup butter to a cream and add 2 eggs, 1 at a time, stirring a few minutes between each addition; then add the grated rind of 1 lemon and a very little powdered cardamon; mix this thoroughly with the sponge, add sufficient sifted flour to make a soft dough, cover it with a clean cloth and set in a warm place to rise to double its height; then butter 4 long, shallow tin pans (12 inches long, 8 inches wide and 1 inch deep) and dust each one with flour; when the dough has attained the desired lightness divide it into 4 equal parts; roll each part out on the pastry board, put it into the pan, press evenly all over and again set it to rise to top of pan; when ready to bake brush each cake over with melted butter, sprinkle over 2 tablespoonfuls granulated sugar mixed with a little cinnamon and bake in a quick oven to a light brown; as soon as done remove the cakes from the pans and lay them on a long platter, one over the other, with the sugared sides together; when cold serve with coffee.
826. +Butter Cakes (with Baking Powder).+-- 2 cups sifted flour, 2 eggs, 1½ teaspoonfuls baking powder, 1 tablespoonful melted butter, 1 cup milk, ½ teaspoonful salt, the grated rind of 1 lemon and ½ cup well washed currants; sift flour, salt and baking powder into a mixing bowl, make a hollow in center, put in the 2 whites and 1 yolk of eggs well beaten, add the lemon, the melted butter and mix it with the milk into a thick batter; lastly stir in the currants; spread the mixture into 2 well greased, shallow tin pans; first brush them over with the remaining yolk, then with 2 tablespoonfuls melted butter; mix 3 tablespoonfuls granulated sugar, 2 tablespoonfuls finely cut citron, ½ cup finely chopped almonds together, sprinkle this over the 2 cakes and bake immediately in a quick oven till done and a light brown. Prepared flour may be substituted for baking powder.