Stir together half a tea cup of b.u.t.ter, two of sugar, turn in a tea cup of milk with a tea spoonful of saleratus dissolved in it, add one half of a grated nutmeg, and flour enough to enable you to roll it out, cut it into small cakes.

147. _Shrewsbury Cake._

Mix a pound of b.u.t.ter, with twelve ounces of sugar, add five eggs beaten to a froth, a little rosewater, or essence of lemon, and a pound of flour, roll the cake out thin, and stamp and cut it into cakes, and bake them in a quick oven.

148. _Tunbridge Cake._

Stir six ounces of b.u.t.ter with the same quant.i.ty of sugar, beat a couple of eggs and put in, together with a table spoonful of cream, and a little orange flower water, or essence of lemon; add three quarters of a pound of flour, roll it out thin and cut it into cakes.

149. _Jumbles._

Mix half a pound of sugar, with the same quant.i.ty of b.u.t.ter, five beaten eggs, a little essence of lemon; add a pound of flour when well mixed.

Roll it about half an inch thick, cut it into narrow strips of equal length, join the ends together so as to form rings. Bake them on flat tins.

150. _Simbals._

Rub together half a pound of sugar, quarter of a pound of b.u.t.ter; dissolve a tea spoonful of saleratus, in half a cup of milk, put it into the cake, with a couple of beaten eggs, a little mace or nutmeg. Then add flour enough to render it sufficiently stiff, to roll out. It should be rolled in pounded white sugar, cut into strips, and the ends joined in the form of rings.

151. _Sugar Gingerbread._

Mix a pound of sugar with six ounces of b.u.t.ter, dissolve a tea spoonful of saleratus, in half a tumbler of milk, and stir in, together with four beaten eggs, three tea spoonsful of ginger; when well mixed, add a pound and a half of flour, and roll it out about an inch thick, run a jagging iron across it, in parallel lines, an inch apart. Bake it on flat b.u.t.tered tins, in a quick oven.

152. _Rusk._

Melt six ounces of b.u.t.ter, and mix it with half a pound of sugar, turn in half a pint of lukewarm milk, half a tea cup of yeast, (brewer's is the best,) add three tea spoonsful of cinnamon, and flour to make them stiff enough to mould up. Set them in a warm place to rise. When light mould them up into small cakes, lay them on tins well b.u.t.tered, let them remain till very light, before baking them.

153. _Whigs._

Mix three quarters of a pound of sugar, with half a pound of b.u.t.ter; when white, beat two eggs, and put in, together with half a pint of milk, half a tea cup of yeast, a tea spoonful of rosewater or nutmeg, and two pounds of flour. When very light bake them in cups.

154. _Hot Cream Cakes._

Rub together three quarters of a pound of flour, a quarter of a pound of b.u.t.ter, and half a tea spoonful of salt; beat four eggs to a froth, and put in, together with a tea cup of cream; drop this mixture into b.u.t.tered m.u.f.fin hoops, placed in a b.u.t.tered bake pan; when brown take them up, split and b.u.t.ter them.

155. _Cross Buns._

Mix a tumbler of lukewarm milk, with a pint of flour, a tea cup of yeast, a tea spoonful of salt, the same quant.i.ty of allspice, mace, and three tea spoonsful of cinnamon, set it in a warm place; when light, add half a pound of sugar, the same quant.i.ty of melted b.u.t.ter, (it should not be hot,) and flour enough to render it sufficiently stiff to roll out. Put them in a warm place to rise again, when risen mould them up into cakes, of the size of an egg, lay them on b.u.t.tered tins several inches apart; press on them a mould in the form of a cross, let them remain an hour before baking them.

156. _Nut Cakes._

Melt a tea cup of lard, and mix it with four tea cups of rolled sugar, three eggs well beaten, three tea spoonsful of cinnamon, or a little rosewater, add a pint of lukewarm milk, half a pint of yeast, and flour to make it stiff enough to roll out. Put it in a warm place to rise, (the oven is the best place to raise them in, several hours after you have baked in it.) When so light as to appear like a sponge in the middle, roll it out about an inch thick, and cut it into cakes about three inches long and two wide; let them stand twenty or thirty minutes before boiling them. Fry them in a kettle, with about two pounds of hot lard; the fat should boil up as they are put in, and not more than seven or eight boiled at once; the kettle should be over a brisk fire and shaken constantly while frying. The same lard will answer to fry several batches of nut cakes in, if not burnt, with the addition of a little more fat.

157. _Crollers._

Melt your lard in a frying pan, to fry your crollers in; take four table spoonsful of it when melted, and mix with five heaping table spoonsful of rolled sugar, half a tea spoonful of salt, four beaten eggs, and a little essence of lemon, or rosewater. Dissolve a tea spoonful of saleratus, in half a tea cup of milk, and turn it in, together with flour sufficient to enable you to roll it out easily. Roll it half an inch thick, cut it with a jagging iron, or knife, into strips about half an inch wide, twist them into any shape you please. Heat your fat in your frying pan till it boils up, as the cakes are laid in. There should be fat enough, to cover them, watch them narrowly, when brown on the under side, turn them carefully and let them brown on the other.

158. _Mola.s.ses Dough Cake._

Into three tea cups of raised dough, work with the hand half a tea cup of melted b.u.t.ter, a tea cup of mola.s.ses, and a couple of eggs, beaten to a froth, chop the rind of a fresh lemon very fine, and put it in, together with the juice, and a tea spoonful of cinnamon; work it with the hand eight or ten minutes, then put it into cake pans well b.u.t.tered, and set it in a warm place, about twenty minutes before baking it.

159. _Sugar Dough Cake._

Dissolve a tea spoonful of saleratus in half a tumbler of milk, strain it on three cups of raised dough, a tea cup of melted b.u.t.ter, two eggs, two tea cups of rolled sugar, and two tea spoonsful of cinnamon. Work it with the hand, for ten or twelve minutes, put it in deep pans, set it in a warm place for fifteen minutes before you put it in the oven.

160. _Measure Cake._

Stir together till of a light color, a tea cup of b.u.t.ter, with two of sugar, beat four eggs and put in, together with a grated nutmeg, and a pint of flour. Stir it till just before it goes into the oven, bake it in deep tins about twenty minutes.

161. _Cup Cake._

Mix three cups of sugar, with one and a half of b.u.t.ter. Beat three eggs and put in, together with a little essence of lemon, or rosewater.

Dissolve a tea spoonful of saleratus, in a tea cup of milk, and strain it into the cake. Stir in six cups of sifted flour, and bake it either in cups or deep pans.

162. _French Loaf._

Stir together one pound of sugar, three quarters of b.u.t.ter. When white, mix a gill of wine, one of rose or French brandy, half a gill of milk and stir it into the cake, together with eight eggs beaten to a froth, the whites and yolks separate, put in a pound and a half of sifted flour, just before it goes into the oven; add a grated nutmeg, a quarter of a pound of citron, or pounded almonds, and three quarters of a pound of Zante currants or stoned raisins.

163. _Washington Cake._

Dissolve a tea spoonful of saleratus in a wine gla.s.s of milk, and put it with half a pound of b.u.t.ter and a pound of sugar previously stirred white, add a wine gla.s.s of wine, four eggs, and a pound and a half of flour, put in rosewater or essence of lemon, to the taste.

164. _Plain Cream Cake._

Mix a tea cup of cream, two of sugar, a couple of beaten eggs, and a wine gla.s.s of milk, with a tea spoonful of saleratus dissolved in it.

Stir in flour to render it of the consistency of pound cake.

165. _Rich Cream Cake._

Stir till white, half a pound of b.u.t.ter, with three quarters of sugar, then add a wine gla.s.s of brandy, seven eggs beaten to a froth, the whites and yolks separate. Stir in a pound and a half of sifted flour, and mace to your taste. Just before it goes into the oven stir in half a pint of cream, and three quarters of a pound of fruit.