Melt six ounces of butter, and mix it with half a pound of sugar, turn in half a pint of lukewarm milk, half a tea cup of yeast, (brewer's is the best,) add three tea spoonsful of cinnamon, and flour to make them stiff enough to mould up. Set them in a warm place to rise. When light mould them up into small cakes, lay them on tins well buttered, let them remain till very light, before baking them.
[153.] Whigs.
Mix three quarters of a pound of sugar, with half a pound of butter; when white, beat two eggs, and put in, together with half a pint of milk, half a tea cup of yeast, a tea spoonful of rosewater or nutmeg, and two pounds of flour. When very light bake them in cups.
[154.] Hot Cream Cakes.
Rub together three quarters of a pound of flour, a quarter of a pound of butter, and half a tea spoonful of salt; beat four eggs to a froth, and put in, together with a tea cup of cream; drop this mixture into buttered muffin hoops, placed in a buttered bake pan; when brown take them up, split and butter them.
[155.] Cross Buns.
Mix a tumbler of lukewarm milk, with a pint of flour, a tea cup of yeast, a tea spoonful of salt, the same quantity of allspice, mace, and three tea spoonsful of cinnamon, set it in a warm place; when light, add half a pound of sugar, the same quantity of melted butter, (it should not be hot,) and flour enough to render it sufficiently stiff to roll out. Put them in a warm place to rise again, when risen mould them up into cakes, of the size of an egg, lay them on buttered tins several inches apart; press on them a mould in the form of a cross, let them remain an hour before baking them.
[156.] Nut Cakes.
Melt a tea cup of lard, and mix it with four tea cups of rolled sugar, three eggs well beaten, three tea spoonsful of cinnamon, or a little rosewater, add a pint of lukewarm milk, half a pint of yeast, and flour to make it stiff enough to roll out. Put it in a warm place to rise, (the oven is the best place to raise them in, several hours after you have baked in it.) When so light as to appear like a sponge in the middle, roll it out about an inch thick, and cut it into cakes about three inches long and two wide; let them stand twenty or thirty minutes before boiling them. Fry them in a kettle, with about two pounds of hot lard; the fat should boil up as they are put in, and not more than seven or eight boiled at once; the kettle should be over a brisk fire and shaken constantly while frying. The same lard will answer to fry several batches of nut cakes in, if not burnt, with the addition of a little more fat.