A pound each of flour and sugar, ten ounces of butter, five eggs, a pint of milk, two pounds and a half of raisins and currants, a gill of wine, a nutmeg, a large spoonful of cinnamon, half a teaspoonful of clove. Add the same measure of cream of tartar and saleratus as in the last receipt, and in the same way, and bake the same length of time.
To make just frosting enough for either of these two last cakes, take the whites of four eggs, if the weather is cold, three, if it is warm, cut them to a stiff froth, add a pound of finest sugar, and beat it two hours. Add lemon, rose, or any essence you prefer, and a teaspoonful of sifted starch. When the loaf is baked, lay on the icing with a knife, and return it to the oven fifteen minutes.
Washington.
To one pound of flour, put one pound of sugar, three quarters of a pound of butter, eight eggs, two nutmegs, one pound of raisins, and one of currants.
RAISED CAKES.
Commencement.
Four pounds of flour, two and a half of sugar, two of butter, a small quart of milk, half a pint of wine, eight eggs, two gills of yeast, two nutmegs, two teaspoonfuls of cinnamon, one of clove, or a little mace. Make up the flour, yeast, and milk, exactly like bread, and when fully light, add the other ingredients, and put it into deep pans. If the weather is cool, let it stand till the next day. When it is again very light, add one pound of currants and two of raisins; and bake two hours.
This is excellent cake, and will keep good many weeks.
Loaf.