2. (Good.) To the preceding add of butter and sugar, of each 1⁄2 lb., and wet it up with milk previously mixed with 6 eggs.
3. (Rich.) Take of flour, 11⁄2 lb.; butter and sugar, of each 1⁄2 lb.; 8 eggs; 2 oz. of caraway seeds, 1 grated nutmeg, and its weight in cinnamon. Bake 2 hours in a quick oven.
4. (Scotch.) Nine eggs; sugar and butter, of each 1⁄2 lb.; mix well together, then add a little cinnamon, nutmeg, and cloves; 1⁄4 oz. of caraway seeds; 1⁄2 lb. of candied citron; 1⁄4 lb. of candied orange peel; 1⁄2 lb. of blanched almonds (pounded fine); flour, 3 lbs.; and brandy, 1⁄4 pint.
Cakes, Shrews′bury. Prep. From flour, 3 lbs.; sugar, 1 lb.; a little cinnamon and nutmeg; 3 eggs; a little rose water; and melted butter enough to make it into a dough.
Cakes, So′da. Prep. 1. From flour, 1 lb.; bicarbonate of soda, 1⁄4 oz.; sugar and butter, of each 1⁄2 lb.; make a paste with milk, and add candied orange, lemon, or citron peel, or the fresh peels grated, q. s. to flavour.
2. To flour, 1 lb.; sugar and butter, of each 2 oz.; candied peel, 1⁄2 oz.; sesquicarbonate of soda, 3 dr.; milk, q. s.
Obs. An equal weight of carbonate of magnesia, used instead of the soda, also makes good cakes. Both are suitable to delicate stomachs, especially in dyspepsia, with acidity.
Cakes, Sponge. Prep. From 8 eggs; lump sugar, 3⁄4 lb.; flour, 1⁄2 lb.; water, 1⁄4 pint; the yellow peel of a lemon; mix as follows:—Put the lemon peel into the water; when about to make the cake, put the sugar into a saucepan, pour the water and peel on it, and let it stand by the fire to get hot. Break the eggs into a deep earthen vessel that has been made quite hot; remove from the heat, whisk for a few
minutes; make the sugar and water boil up, and pour it very gradually boiling-hot over the eggs; continue to whisk them briskly until they become thick and white; add the flour (quite warm), stir it lightly in, put the paste into tins lined with white paper, and bake them immediately in a moderately hot oven.
Cakes, Tea. Syn. Benton Cakes. Prep. From flour, 1 lb.; butter, 4 oz.; and milk, q. s.; bake on a hot hearth or slow oven plate.