Rub the butter and sugar together until very light, then add the yolks of the eggs, the spice, and part of the flour. Beat the whites of the eggs to a stiff froth, and stir in with the remainder of the flour. Mix all well together, and bake in small tins, icing the cakes when they are a little warm.
French Loaf Cake.
Five cups of powdered sugar.
Three cups of fresh butter.
Two cups of milk.
Six eggs.
Ten cups of dried and sifted flour.
One wine-glass of wine, one wine-glass of brandy.
Three nutmegs, a small teaspoonful of pearlash.
One pound of raisins, a quarter of a pound of citron.