Queen's.
One pound of flour, one of sugar, half a pound of butter (that which has lain in a jar of rose-leaves is best), five eggs, a gill of wine, a gill of cream, a nutmeg, half a teaspoonful of saleratus, two pounds of currants, or chopped raisins.
Stir the butter and sugar to a cream, beat the whites and yolks of the eggs separately, and after they and the flour are also mixed with it, warm the cream and wine together, and add them, then the saleratus, and last the fruit. Frost it, or sift fine sugar over the top just before it is put into the oven.
Snow, or Bride's.
A pound each of flour and sugar, half a pound of butter, and the whites of sixteen eggs beaten to a stiff froth. Flavor it with rose.
Federal
A pound each of butter and sugar, a pound and two ounces of flour, a pound of raisins, five eggs, a cup of sour cream (or, if milk is used instead of cream, add a quarter of a pound more of butter), half a nutmeg, a wineglass of brandy, and a teaspoonful of saleratus. Stir the butter, sugar, and nutmeg to a cream, then add the eggs, then the cream and saleratus mixed, next the flour (a little at a time), except a handful in which to mix the raisins, and last, the brandy and fruit.
Very delicious for persons who like rich cake.
Gold.
A pound each of flour and sugar, three quarters of a pound of butter, the yolks of fourteen eggs, and the juice and grated rind of two lemons. Stir the sugar and butter to a cream, and add the yolks well beaten, and strained. Then put in the lemon peel, and the flour (dried), and a teaspoonful of saleratus dissolved in a spoonful of hot water. Beat it fifteen minutes, and just before it goes into the oven, stir in the lemon juice very thoroughly. Bake it in a square, flat pan, ice it thickly, and cut it into square pieces.