Ingredients: One pound of flour, one pound of sugar, one and one-eighth pound of butter, one-half pound of candied citron, four pounds of currants, four pounds of raisins (stoned and chopped), nine eggs, one table-spoonful each of ground cloves, of cinnamon, of mace, and of nutmeg, and three gills of brandy.
This cake is perhaps not too large, as it will keep for years.
English Pound-cake.
Ingredients: One pound of butter beaten to a cream, one pound of pounded sugar, ten eggs (whites and yolks beaten separately), one pound of dried flour, eight ounces of almonds, eight ounces of candied peel, two wine-glasses of brandy.
When all are well beaten together, add three pounds of English currants and one pound of raisins (both dredged in flour). Set it immediately in a moderate oven, and bake three hours at least.
Boston Cream-cakes.
Paste.—One pint of water, half a pound of butter, three-quarters of a pound of flour, ten eggs.
Boil the water and butter together; stir in the flour while boiling, and let it cook a moment; when cool, add the eggs, well beaten, with a tea-spoonful of saleratus and a little salt. Drop with a spoon on buttered tins, forming little cakes some distance apart. Bake in a quick oven; they will puff in baking. When done and cold, cut one side large enough to insert the cream with a spoon. This will make about sixty cakes.
Cream.—One cupful of flour, two cupfuls of sugar, four eggs, one quart of milk.
Beat the eggs and sugar together, then add flour and enough of the milk to make a smooth and thin paste; pour this into the remainder of the milk when it is boiling, and stir constantly until it is sufficiently thickened; flavor with vanilla. Do not use it until it is cold. It is better to make this, as indeed all custards, in a custard-kettle.