Eight eggs.
One pint of powdered sugar.
One pint of Indian meal, sifted, and half a pint of wheat-flour.
Half a pound of butter.
One nutmeg, grated,—and a tea-spoonful of cinnamon.
Half a glass of mixed wine and brandy.
Stir the butter and sugar to a cream. Beat the eggs very light.
Stir the meal and eggs, alternately, into the butter and sugar.
Add the spice and liquor. Stir all well. Butter a tin pan, put in
the mixture, and bake it in a moderate oven.
This cake should be eaten while fresh.
CUP CAKE.
Five eggs.
Two large tea-cups full of molasses.
The same of brown sugar rolled fine.
The same of fresh butter.
One cup of rich milk.
Five cups of flour sifted.
Half a cup of powdered allspice and cloves.
Half a cup of ginger.
Cut up the butter in the milk, and warm them slightly. Warm also the molasses, and stir it into the milk and butter: then stir in, gradually, the sugar, and set it away to get cool.
Beat the eggs very light, and stir them into the mixture alternately with the flour. Add the ginger and other spice, and stir the whole very hard.
Butter small tins, nearly fill them with the mixture, and bake the cakes in a moderate oven.
LOAF CAKE.
Two pounds of sifted flour, setting aside half a pound to
sprinkle in at the last.
One pound of fresh butter.
One pound of powdered sugar.
Four eggs.
One pound of raisins, stoned, and cut in half.
One pound of currants, washed and dried.
Half a pint of milk.
Half a glass of wine.
Half a glass of brandy.
A tablespoon of mixed spice, mace, nutmeg, and cinnamon.
Half a pint of the best brewer's yeast; or more, if the
yeast is not very strong.