Knead the dough till it is smooth. Roll it out, cut it in cakes, and bake them in a moderately hot oven.
CURRANT CAKE.
395. A quarter of a pound of butter,
Half a pound of flour,
Two ounces of currants,
Six ounces of sugar,
Two eggs,
A table spoonful of brandy or rose-water,
Milk enough to form a dough.
Rub the butter, sugar, and flour together with the fruit, which must have been washed, picked, and dried. Beat the eggs and add with the brandy or rose-water, and milk enough to form a dough. Roll it out thin cut it into cakes.
ROCK CAKE.
396. Three eggs, (the whites only.)
Three-quarters of a pound of sugar,
Three-quarters of a pound of sweet and bitter almonds.
Whisk the eggs very light and dry, then add gradually a tea spoonful of the sugar at a time. Beat it hard until all the sugar is in. Blanch the almonds, cut them in pieces about the size of a pea, mix them with the egg, drop them on sheets of white paper, and bake them in a cool oven.
ELECTION CAKE.
397. Two pounds of sugar,
Three quarters of a pound of butter,
One pint of milk made into a sponge,
Four eggs,
Two table spoonsful of cinnamon,
And flour enough to make a dough.
Set a sponge the evening before with a pint of milk, a gill of yeast, a little salt, and flour enough to make a thick batter. The next morning stir the butter and sugar together, whisk the eggs, and add to it with the sponge and other ingredients, and flour enough to form a dough. Knead it, butter your pan, put in the dough; let it rise. When it is light bake it.