398. Devonshire Cakes

Half a pound of sugar,

A quarter of a pound of butter,

Four eggs,

One tea spoonful of grated nutmeg,

One ounce of carraway seed,

And flour enough to form a dough.

Beat the eggs very light, stir the butter and sugar to a cream, and mix them together, with the nutmeg, carraway seed and flour. Knead the dough, roll it out rather thin, cut the cakes, butter your tins, put them on so as not to touch each other.

400. Crullers

Five eggs, Three-quarters of a pound of sugar, A quarter of a pound of butter,

One table spoonful of ground cinnamon, Two table spoonsful of brandy,

One table spoonful of salaeratus,

As much flour as will form a soft dough.

Beat the butter and sugar together till it is light. Whisk the eggs, and then stir in the spice and liquor. Beat the whole very hard; add the salae-ratus, and as much flour as will form a soft dough, cut it in strips, twist them and drop them in a pot of boiling lard. When they are of a light brown they will be done. Sift sugar over them when cold.

401. Dutch Loaf

A quarter of a pound of butter, Half a pound of sugar, One pound of dried currants, Two table spoonsful of cinnamon, A pint of sponge, As much flour as will form a dough.

Make a sponge the evening before you wish to bake the cake, of a tea cupful and a half of milk, and as much flour stirred into it as will form a thick batter, with a little salt, and one gill of good yeast. In the morning this sponge should be light. Then beat the butter and sugar together, add the cinnamon, currants and sponge, with flour enough to form a dough. Butter a pan, and when it is light, bake it in an oven about as hot as for bread.

402. Rice Cup Cake

Two cups of sugar, Two cups of butter,

One cup and a half of rice flour, Half a cup of wheat flour, Ten eggs,

A tea spoonful of nutmeg, Half a pound of currants, Half a gill of rose-water.

Beat the butter and sugar very light; whisk the eggs till they are very thick, and stir in; add the nutmeg and the flour gradually, then the rose-water. Beat the whole very hard for ten minutes. Stir in the fruit, which must be floured to prevent it from sinking to the bottom of the cake.

Butter a pan, line it with thick paper well buttered, and bake it in a moderate oven. Or you may bake the batter in small pans.

403. Cocoa-Nut Cakes

Three eggs, Ten ounces of sugar,

As much grated cocoa-nut as will form a stiff paste.

Whisk the eggs very light and dry, add the sugar gradually, and when all the sugar is in stir in the cocoa-nut. Roll a table spoonful of the mixture in your hands in the form of a pyramid, place them on paper, put the paper on tins, and bake in a rather cool oven till they are just a little brown.

408. Lady Cake

Three-quarters of a pound of butter, Three-quarters of a pound of sugar, One pound of flour, The whites of sixteen eggs,

Half an ounce of bitter almonds, Two table spoonsful of rose water.

Beat the butter and sugar to a cream; pour boiling water over the almonds, let them stand a little time, blanch them, pound them in a mortar, adding but a few at a time, with a little rose-water to prevent them from getting oily, add to them the remainder of the rose-water, then stir the almonds into the butter and sugar. Whisk the whites very dry, and stir them gradually into the butter and sugar with the flour. Butter your pans and bake them in a moderate oven. It may be baked in one large cake.