3 lbs. of butter, 2 lbs. of sugar, 24 eggs, 5¼ lbs. of flour, 4½ lbs. of currants, 1 lb. 8 ozs. of lemon and orange peel, a little mace, a pint of warm milk, ¼ oz. of soda, about ½ oz. cream of tartar. Proceed as directed.
142.—Pound Cakes.
1 lb. of butter, 1 lb. of sugar, 8 eggs, 1 lb. 2 ozs. of flour, 1 lb. 8 ozs. of currants, 8 ozs. of orange and lemon peel. Proceed as directed.
143.—Seed Cakes.
1 lb. of butter, 1 lb. of sugar, 8 eggs, 1 lb. of flour, caraway seeds. Some put 1 tablespoonful of brandy and 2 ozs. of cut almonds.
144.—Two and Three Pound Cakes.
2 lbs. 4 ozs. of butter, 2 lbs. of sugar, 16 eggs, 2 lbs. 6 ozs. of flour, 3 lbs. 8 ozs. of currants, 1 lb. 8 ozs. of orange, lemon, and citron; almonds and brandy if required; ¾ oz. of cream of tartar and carbonate of soda. Proceed as directed.
145.—Another Seed Cake.
2 lbs. 8 ozs. of butter, 2 lbs. of sugar, 16 eggs, 2 lbs. 4 ozs. of flour, 4 ozs. of cut almonds, caraway seeds, and a glass of brandy; ¾ oz. of cream of tartar and carbonate of soda. Proceed as directed.