Cut up a quarter of a pound of fresh butter into a pint of West India molasses. Warm it just sufficiently to soften the butter, and make it mix easily. Stir it well into the molasses, and add a table-spoonful of powdered cinnamon. Beat three eggs very light, and stir them, gradually, into the mixture, in turn with barely enough of sifted flour (not more than a pint and a half) to make it about as thick as pound-cake batter. Add, at the last, a small or level tea-spoonful of pearlash, or a full one of soda, dissolved in a very little warm water. Butter some small tin cake-pans, or pattypans, put in the mixture, and set them immediately into the oven, which must not be too hot, as all cakes made with molasses are peculiarly liable to scorch on the outside.

Sugar Cake

Sift two pounds of flour into a pan, and cut up in it a pound of fresh butter. Rub with your hands the butter into the flour till it is thoroughly mixed. Then rub in a pound of sugar, and a grated nutmeg. Wet the whole with half a pint of rich milk (or a jill of rose-water, and a jill of milk) mixed with a well-beaten egg. Add, at the last, a very small tea-spoonful of pearlash or soda, dissolved in a little vinegar or warm water. Roll out the dough thick, and beat it well on both sides with the rolling-pin. Then roll it thin, and cut it into square cakes, notching the edges with a knife. Put them into a shallow pan slightly buttered, (taking care not to place them too near, lest they run into each other,) and bake them a light brown.

You may mix into the dough two table-spoonfuls of carraway seeds.

Molasses Bread Cake

On a bread-making day, when the wheat-bread has risen perfectly light and is cracked on the surface, take as much of the dough as will fill a quart bowl, and place it in a broad pan. Cut up a quarter of a pound of fresh butter, and set it over the fire to warm and soften, but do not let it melt to an oil'. When quite soft, mix with it half a pint of West India molasses, a small table-spoonful of powdered cinnamon, and the finely-grated yellow rind of a large orange or lemon; adding also the juice. Have ready three eggs, well beaten, and add them gradually to the mixture. It must form a lump of soft dough; but not too thin to knead with your hands. Knead it well on the paste-board for a quarter of an hour. Butter some tin pans; put an equal portion of the dough into each; cover them; and set them in a warm but not a hot place for a quarter of an hour before baking. Then bake the cakes well. Instead of small pans you may bake the whole of the dough in one large one. This cake should be eaten the day it is baked; fresh but not warm. All sweet cakes in which yeast is an ingredient are best and most wholesome when fresh, as the next day they become hard, dry, and comparatively heavy.

Bread Muffins

Take some bread dough that has risen as light as possible, and knead into it some well-beaten egg in the proportion of two eggs to about a pound of dough. Then mix in a tea-spoonful of soda that has been dissolved in a very little lukewarm water. Let the dough stand in a warm place for a quarter of an hour. Then bake it in muffin-rings. You can thus, with very little trouble, have muffins for tea whenever you bake bread in the afternoon.