1479. - New York Cup Cake

One cup butter, two of sugar, three of flour, one of milk or cream; four eggs, a wine-glass of brandy - a nutmeg grated, a teaspoonful of soda, two of cream of tartar. Dissolve the soda in the milk rub the cream of tartar dry in the flour.

1480. - Washington Cake

One and three-quarter pounds flour, one and a quarter sugar, three-quarters of a pound of butter, four eggs, two tea-spoonfuls of cream of tartar, one of soda, half a pint of milk, two pounds raisins, two glasses of brandy, one nutmeg, spice to taste.

1481. - Ginger Wafers

Three cups sugar, two of butter, one of milk, three table-spoonfuls of ginger, two teaspoonfuls of soda in the milk; flour enough' to make it a dough. Roll it very thin, and bake in cakes.

1482. - Indian Corn Cake

One pint of milk, half a pound Indian-meal, two eggs; two ounces butter, half a teaspoonful of soda, a whole one of salt. Bake three-quarters of an hour.

1483. - Soyers St. James's Cake

Put one pound of very fresh butter in a good-sized kitchen basin, and with the right hand work it up well till it forms quite a white cream; then add one pound powdered sugar, mix well, add ten eggs by degrees; put to dry a pound and a quarter of flour, which mix as lightly as possible with it; blanch and cut in slices two ounces of pistachios, two ditto of green preserved angelica, add two liquor glasses of noyeau, two drops of essence of vanilla; whip a gill and a half of cream till very thick, mix lightly with a wooden spoon, have a mould, put it in, and send to the baker; it will take about one hour and a quarter to bake.

Cake. 1484. - Soyer's Turban Of Almond Cake Iced

This is a very good and useful second course remove. Make half a pound of puff paste, give it nine rolls, rolling it the last time to the thickness of a penny-piece, have ready blanched and chopped a pound of sweet almonds, which put in a basin with half a pound of powdered sugar and the whites of two eggs, or little more if required; spread it over the paste the thickness of a shilling, and with a knife cut the paste into pieces two inches and a half in length and nearly one in breadth, place them upon a baking-sheet, and bake nicely a very light brown color, in a moderate oven; dress them on a stiff border of any kind of stiff jam or marmalade, so as to form a large crown, according to the size you require it; then fill the interior with vanilla cream, or any other, iced, but not too hard, and bring it up to a point; the cake may be cut into any shape you fancy, but never make them too large.

1485. - Cider Cake

Cider cake is very good, to be baked in small loaves. One pound and a half of flour, half a pound of sugar, quarter of a pound of butter, half a pint of cider, one teaspoonful of pearlash; spice to your taste. Bake till it turns easily in the pans. I should think about half an hour.

1486. - The Housewife's Christmas Cake

Take two pounds of pounded sugar-candy, two pounds of flour, two pounds of butter, thirty-six eggs, four pounds of currants, a pound of raisins stoned and chopped, half a pound of almonds blanched and chopped, half a pound of citron, a pound of candied orange-peel, the same of candied lemon-peel, a large nutmeg pounded, half an ounce of powdered allspice, half an ounce of powdered mace, ginger, cinnamon, and coriander, and half a pint of brandy.

All the ingredients should be well dried, the white of the eggs well beaten up separately from the yolks, the butter stirred and beaten almost to a cream; then add the rest gradually, taking care they are well beaten and mixed. Have ready a large tin, well lined with buttered paper, pour in the cake, and bake in a slow oven for at least four hours. Smaller proportions may be adopted.