Currant Cake.
Three eggs, 2 cups sugar, 1 butter, 1 milk, 1⁄2 teaspoonful soda, 1 cup currants, and a little citron, cut in thin slices, with flour to make a stiff batter. Pour into pans, and bake medium quick.
Cream Cup-Cake.
Four cups of flour, 2 of sugar, 3 of sweet cream, 4 eggs; mix and bake in square tins. When cold, cut in squares about two inches wide.
Jumbles.
Rub to a cream a pound of butter and a pound of sugar; mix with a pound and a half of flour, 4 eggs and a little brandy; roll the cakes in powdered sugar, lay in flat buttered tins, and bake in a quick oven.
Sweet Cake.
One cup of sugar, 1 cup sour cream, 1 cup butter, 1 egg, 1⁄2 teaspoonful soda, 1⁄2 nutmeg grated fine, flour enough to make a stiff batter. Bake in a slow oven.