Beat the butter and sugar to a cream; add the eggs, which must have been whisked till very thick, and some essence of lemon, then pour in the milk and salæratus. The salæratus should be dissolved in water, and a tea spoonful of this solution be mixed with the milk.
Bake in the form of jumbles.
COCOA-NUT JUMBLES.
379. Half a pound of butter,
One pound of grated cocoa-nut,
Three eggs,
One pound of white sugar,
One table spoonful of rose-water,
As much flour as will form a dough.
Peel off the brown skin, wash the cocoa-nut and grate it. Beat the butter and sugar to a cream. Whisk the eggs and add to it, with the rose-water and grated nut. Lastly stir in the flour; as much as will form a dough. Roll it out in strips about four inches long, join the ends and bake them on buttered tins.
GINGER FRUIT CAKE.
380. Three-quarters of a pound of sugar,
Three-quarters of a pound of butter,
Two pounds of flour,
Six eggs,
One quart of molasses,
One pound of raisins,
Half a pound of currants,
Two table spoonsful of ginger,
One table spoonful of salæratus,
Two table spoonsful of cinnamon.
Beat the butter and sugar to a cream. Add to this the eggs well beaten, then the ginger and cinnamon, and molasses and flour. Stir all very hard. Flour the fruit and stir in last, with the salæratus.
Line your pan with several thicknesses of buttered paper, pour in the mixture, and bake in a slow oven.