CUP CAKE.
Five eggs.
Two large tea-cups full of molasses.
The same of brown sugar rolled fine.
The same of fresh butter.
One cup of rich milk.
Five cups of flour sifted.
Half a cup of powdered allspice and cloves.
Half a cup of ginger.
Cut up the butter in the milk, and warm them slightly. Warm also the molasses, and stir it into the milk and butter: then stir in, gradually, the sugar, and set it away to get cool.
Beat the eggs very light, and stir them into the mixture alternately with the flour. Add the ginger and other spice, and stir the whole very hard.
Butter small tins, nearly fill them with the mixture, and bake the cakes in a moderate oven.
LOAF CAKE.
Two pounds of sifted flour, setting aside half a pound to sprinkle in at the last.
One pound of fresh butter.
One pound of powdered sugar.
Four eggs.
One pound of raisins, stoned, and cut in half.
One pound of currants, washed and dried.
Half a pint of milk.
Half a glass of wine.
Half a glass of brandy.
A tablespoon of mixed spice, mace, nutmeg, and cinnamon.
Half a pint of the best brewer's yeast; or more, if the yeast is not very strong.
Cut up the butter in the milk, and warm it till the butter is quite soft; then stir it together, and set it away to cool. It must not be made too warm. After you have beaten the eggs, mix them with the butter and milk, and stir the whole into the pan of flour. Add the spice and liquor, and stir in the sugar gradually.
Having poured off the thin part from the top, stir the yeast, and pour it into the mixture. Then sprinkle in the remainder of the flour.
Have ready the fruit, which must be well floured, stir it gradually into the mixture. Butter a large tin pan, and put the cake into it. Cover it, and set in a warm place for five or six hours to rise. When quite light, bake it in a moderate oven.
SUGAR BISCUITS.
Three pounds of flour, sifted.
One pound of butter.
A pound and a half of powdered sugar.
Half a pint of milk.
Two table-spoonfuls of brandy.
A small tea-spoonful of pearl-ash dissolved in water.
Four table-spoonfuls of carraway seeds.
Cut the butter into the flour. Add the sugar and carraway seeds.
Pour in the brandy, and then the milk. Lastly, put in the pearl-ash. Stir all well with a knife, and mix it thoroughly, till it becomes a lump of dough.
Flour your paste-board, and lay the dough on it. Knead it very well. Divide it into eight or ten pieces, and knead each piece separately. Then put them all together, and knead them very well in one lump.
Cut the dough in half, and roll it out into sheets, about half an inch thick. Beat the sheets of dough very hard, on both sides, with the rolling-pin. Cut them out into round cakes with the edge of a tumbler. Butter iron pans, and lay the cakes in them. Bake them a very pale brown. If done too much, they will lose their taste.
These cakes kept in a stone jar, closely covered from the air, will continue perfectly good for several months.
MILK BISCUITS.
Two pounds of flour, sifted.
Half a pound of butter.
Two eggs.
Six wine-glasses of milk.
Two wine-glasses of the best brewer's yeast, or three of good home-made yeast.
Cut the butter into the milk, and warm it slightly on the top of the stove, or near the fire. Sift the flour into a pan, and pour the milk and butter into it. Beat the eggs, and pour them in also.
Lastly the yeast. Mix all well together with a knife.
Flour your paste-board, put the lump of dough on it, and knead it very hard. Then cut the dough in small pieces, and knead them into round balls. Stick the tops of them with a fork.
Lay them in buttered pans and set them to rise. They will probably be light in an hour. When they are quite light, put them in a moderate oven and bake them.
They are best when quite fresh.
BUTTER BISCUITS.
Half a pound of butter.
Two pounds of flour, sifted Half a pint of milk, or cold water.
A salt-spoonful of salt.
Cut up the butter in the flour, and put the salt to it. Wet it to a stiff dough with the milk or water. Mix it well with a knife.
Throw some flour on the paste-board, take the dough out of the pan, and knead it very well.
Roll it out into a large thick sheet, and beat it very hard on both sides with the rolling-pin. Beat it a long time.
Cut it out with a tin, or cup, into small round thick cakes. Beat each cake on both sides, with the rolling-pin. Prick them, with a fork. Put them in buttered pans, and bake them of a light brown in a slow oven.
GINGERBREAD NUTS
Two pounds of flour, sifted.
One pound of fresh butter.
One quart of sugar-house molasses.
Two ounces of ginger, or more, if it is not very strong.
Twelve dozen grains of allspice, powdered and sifted Six dozen cloves, powdered and sifted.
Half an ounce of cinnamon, powdered and sifted.