To three pints of milk, sweetened to your taste, add two eggs, well beaten; cut some bread in squares, very thin, and put over the top, upon which grate nutmeg; bake very slowly, and be careful the milk does not curdle.
CAKES.
The flour for making cakes should always be sifted before using it, and of superfine quality, and dry. The butter must be the best, and the salt and water well worked out of it. The eggs should always be fresh.
ICING FOR CAKES.
Whip the whites of four eggs to a stiff froth; add gradually some fine white sugar till it will not run: season as you prefer, with vanilla or lemon.
LIGHT GINGER-BREAD.
Beat to a cream half a pound of butter, and two of sugar; beat five eggs very light; add them to the sugar and butter. Have ten cups full of flour in a pan, into which put six cups full of molasses; season with half a cup full of ginger, and one tablespoonful of cloves; dissolve one and a half teaspoonsful of soda in sour milk, and put it in just before baking: bake in small pans.
CRISP GINGER-BREAD.
Beat to a cream half a pound of butter, the same of sugar; add ginger and some cayenne pepper; add two cups full of molasses, and flour enough to roll out. Cut in small cakes, and bake.