[166.] Shelah or quick Loaf Cake.
Melt half a pound of butter, when cool work it into a pound and a half of raised dough. Beat four eggs, with three quarters of a pound of rolled sugar, and put it into the cake together with a tea spoonful of saleratus, dissolved in a tea cup of milk, add a wine glass of brandy, a little mace and cinnamon. Work the whole with the hand for a quarter of an hour, add a pound of raisins; then put it into cake pans, let it remain twenty five or thirty minutes, before baking it.
[167.] Loaf Cake.
Into two pounds of flour, stir a pound of lukewarm melted butter and a tea cup of yeast, put it in a warm place to rise, but care must be taken not to get it too warm, as the yeast will get scalded, and prevent its rising. When perfectly light, beat four eggs with a pound and a quarter of sugar, and work them into the sponge, with a wine glass of wine, and one of brandy, three tea spoonsful of cinnamon, a little mace, or nutmeg. Work the whole well with the hand for ten minutes, then set it where it will rise again. When risen the second time, work it with the hand for fifteen minutes, then stir in gradually a pound of stoned raisins, and quarter of a pound of citron cut into small strips, fill your cake pans about half full, put them near the fire for half an hour, to rise again in the pans. Bake the cake in a quick (but not a furious oven,) for about an hour and twenty minutes.
[168.] Rice Cake.
Mix ten ounces of ground rice, three of wheat flour, eight ounces of powdered sugar, sift them by degrees into eight yolks and six whites of eggs previously beaten to a froth, grate in the peel of a lemon, and bake it in deep pans, about twenty minutes.
[169.] Diet Bread.
Sift a pound of flour, and put it with a pound of sugar and eight eggs well beaten, add a little rosewater or essence of lemon, bake it fifteen or twenty minutes.