The National Cook Book, 9th ed.

by Hannah Mary Peterson

WASHINGTON CAKE, No. 1.

418. One pound of butter,
One pound of flour,
One pound of sugar,
Six eggs,
One wine glass of wine,
One wine glass of brandy,
One grated nutmeg,
One table spoonful of cinnamon,
Two pounds of dried currants,
One table spoonful of dissolved salæratus,
Half a pint of rich milk.

Stir the butter and sugar to a cream. Beat the eggs very light and stir into it, then add the liquor, spice, and milk, then stir in the flour, lastly the salæratus and fruit.

Butter a pan and bake it.

WASHINGTON CAKE, No. 2.

419. One pound of sugar,
Three-quarters of a pound of butter,
Four eggs,
One pound of flour,
One tea cupful of milk,
Two tea spoonsful of dissolved salæratus,
Three table spoonsful of brandy,
Half a tea spoonful of cinnamon,
Half a nutmeg,
One pound of dried currants washed, picked, and wiped dry.

Beat the butter and sugar until it is smooth and light. Whisk the eggs till they are thick and add them to the butter and sugar. Stir in the flour, brandy, and spice. Flour the fruit and stir it in. Beat, the whole very hard for fifteen minutes. Then stir in the salæratus.

Line the sides and bottom of your pan with thick paper, butter it well, pour in the mixture and bake it in a moderate oven.