Four eggs.

Four cups of sifted flour.

Three cups of powdered white sugar.

One cup of butter.

One cup of rich milk.

One glass of white wine.

A grated nutmeg.

A tea-spoonful of cinnamon beaten.

A small tea-spoonful of pearl-ash.

The cups should hold about a half-pint.

Warm the milk and cut up the butter in it, keeping it by the fire till the butter is melted. Prepare the spice, and sift the flour. Beat the eggs very light, and stir them into the milk in turn with the flour. Add the spice, and wine, and lastly the pearl-ash, having melted it in a little vinegar. Stir all very hard.

Butter some small tins, fill them half-full with the mixture, and bake them in a moderate oven of equal heat throughout.