Beat to a cream a quarter of a pound of butter and half a pound of sugar, rose water to the taste, half a pound of flour; stir all well together, and drop them on buttered paper, and bake: ornament with sugar plums.
CURRANT CAKE.
One pound of butter, one and a half of sugar, two pounds of flour, nine eggs, two pounds of currants, and a little soda dissolved in milk.
ANOTHER SPONGE CAKE.
Flour, one pound; sugar, one pound and a half, ten eggs, and a large tea-cup full of water. The water must be poured over the sugar and put on the fire to dissolve, and come nearly to the boil; meanwhile, beat the eggs separately very light; then mix them together, and add the dissolved sugar, beating it in the egg very hard; lastly, stir in the flour very slowly.
PIGNOLATTIS.
One pound of sugar, three quarters of a pound of flour, five eggs, five ounces of almonds or ground-nuts, blanched and pounded. Cut into cakes and bake.
COCOA-NUT CAKE, No. 4.
Half a pound of butter, one of sugar, six eggs, and one large cocoa-nut grated.