160.—Plum Cake at 6d. per lb. (As sold by Grocers.)
8 lbs. of flour, 2 lbs. of butter, 3 lbs. of sugar, 4 lbs. of currants, ½ lb. of peel, 15 eggs, 2 ozs. of carbonate of soda, 3 ozs. of cream of tartar, essence of lemon, and fresh churned milk, to make into a nice dough. Have some square one-pound tins nicely papered, and weigh in 1 lb. of the mixture. This is an excellent mixture if well got up.
161. Another Way.—1 lb. of lard, 1¼ lb. of sugar, 8 ozs. of peel, 5 lbs. of currants, 6 lbs. of flour, a grated nutmeg, 1 oz. carbonate of soda, 2 ozs. cream of tartar, 8 eggs, the rest milk.
162. Another Way.—½ lb. of butter, ¾ lb. of sugar, 4 eggs, 3 lbs. of currants, 4 lbs. of flour, ¾ oz. of carbonate of soda, ½ oz. of tartaric acid. Dough with milk.
163.—Mystery, or Cheap Plum Cake at 3d. per lb.
8 lbs. of common flour, 3 lbs. of brown sugar, 1 lb. of lard, 2 ozs. of peel, 3 lbs. of currants, 1½ oz. of spice, 2 ozs. of carbonate of soda, 1 oz. of tartaric acid. Dough with milk. Bake in a slow oven, wash with egg on top.
164.—Plum Cake at 4d. per lb.
4 lbs. of flour, 3 lbs. of currants, 12 ozs. of lard, 14 ozs. of sugar, 1½ oz. of cream of tartar, 1 oz. of carbonate of soda, ¼ oz. of spice. Dough with good churned milk.
165.—Lafayette Cakes.
½ lb. of butter, ½ lb. of sugar, ½ lb. of flour, 6 eggs, ¼ oz. of volatile salts in powder. Mix same as pound cake. Bake in round flat tins about ¼ of an inch deep, or drop some of the paste on whity-brown paper and spread it out into a round thin cake about 6 inches in diameter. This will make 12 cakes. Bake them in a moderate oven in tins. Take them off the paper when baked, spread some raspberry or other jam on two of them and put three together. Trim them round the edges with a knife, and divide or cut them into 4, 6, or 8 parts according to the price at which they are to be sold.