Eight eggs.

One pint of powdered sugar.

One pint of Indian meal, silted, and half a pint of wheal flour. Half a pound of batter. One nutmeg, grated, - and a tea-spoonful of cinnamon. Half a glass of mixed wine and brandy.

Stir the butter and sugar to a cream. Beat the eggs very light. Stir the meal and eggs, alternately, into the butter and sugar. Add the spice and liquor. Stir all well. Butter a tin pan, put in the mixture, and bake it in a moderate oven.

This cake should be eaten while fresh.