Mix three cups of sugar, with one and a half of butter. Beat three eggs and put in, together with a little essence of lemon, or rosewater. Dissolve a tea spoonful of saleratus, in a tea cup of milk, and strain it into the cake. Stir in six cups of sifted flour, and bake it either in cups or deep pans.
[162.] French Loaf.
Stir together one pound of sugar, three quarters of butter. When white, mix a gill of wine, one of rose or French brandy, half a gill of milk and stir it into the cake, together with eight eggs beaten to a froth, the whites and yolks separate, put in a pound and a half of sifted flour, just before it goes into the oven; add a grated nutmeg, a quarter of a pound of citron, or pounded almonds, and three quarters of a pound of Zante currants or stoned raisins.
[163.] Washington Cake.
Dissolve a tea spoonful of saleratus in a wine glass of milk, and put it with half a pound of butter and a pound of sugar previously stirred white, add a wine glass of wine, four eggs, and a pound and a half of flour, put in rosewater or essence of lemon, to the taste.
[164.] Plain Cream Cake.
Mix a tea cup of cream, two of sugar, a couple of beaten eggs, and a wine glass of milk, with a tea spoonful of saleratus dissolved in it. Stir in flour to render it of the consistency of pound cake.
[165.] Rich Cream Cake.
Stir till white, half a pound of butter, with three quarters of sugar, then add a wine glass of brandy, seven eggs beaten to a froth, the whites and yolks separate. Stir in a pound and a half of sifted flour, and mace to your taste. Just before it goes into the oven stir in half a pint of cream, and three quarters of a pound of fruit.