Stir a half-pint cup-full of fresh butter into one of brown sugar. Mix together a half-pint milk, and a half-pint of West India molasses. Add a tea-spoonful of powdered cinnamon, and powdered cloves, mixed. Seed and cut in half a large pound of the best raisins, and dredge them thickly with flour to prevent their sinking. Beat in a shallow pan, six eggs till very light. Mix them gradually into the butter, sugar, etc, in turn, with five half-pints of sifted flour. Add a small teaspoonful of pearl ash dissolved. Lastly add the raisins by degrees. Stir the whole very hard. Bake it in a loaf. Or you may bake it in square iron pans, or in round-shaped tins.
Grate off, on lumps of loaf-sugar, the yellow rind or zest of four large oranges. Scrape off the zest with a tea-spoon, and mix it with a pound of the best loaf-sugar powdered, adding the lumps powdered also. Then squeeze among the sugar (through a strainer) the juice of the four oranges. Beat ten eggs, as light as possible, and then beat the sugar hard into the eggs. Lastly, stir in, slowly and lightly, a half-pound of sifted flour. If the flour is beaten in hard, like the sugar, the cake will be porous and tough. Grease a tin pan with the best fresh butter, and put in the mixture. Sift powdered loaf-sugar over the top, and set the cake immediately into a very quick oven, rather unusually hot at the bottom. Bake it well. If in a deep pan, it will require at least an hour. When done, place it on an inverted sieve to cool. When cold, ice it, having flavoured the icing with orange-juice. This is a very fine sponge-cake, if plenty of orange is used. It may be baked in little tins, filling them full. Ice them when done. Lemon sponge-cake may be made in this manner.
Take the whites only of twelve eggs, (reserving the yolks for some other purpose,) and beat these whites to a stiff froth. Then beat in a pound of powdered loaf-sugar, and add a table-spoonful or more of vanilla syrup, so as to flavour it highly. Stir the whole well together; and, at the last, stir in, slowly and lightly, a quarter of a pound of sifted flour. Transfer the mixture to a square pan, greased with fresh butter. Sift powdered sugar over the top; set it directly in a quick oven, and bake it well. When cold, ice it; flavouring the icing with a little vanilla syrup.
It is best to make vanilla syrup yourself, (according to the receipt in page 23G.) Much of the vanilla extract that is now sold in the shops, is so made as to give a disagreeable taste, instead of a pleasant one.
Having peeled and washed a cocoa-nut, grate it fine. Soften a quarter of a pound of fresh butter in a pint of milk made warm over the fire. Then take it off, and stir the butter about in the milk till it is all melted and well mixed. Then add, gradually, a quarter of a pound of powdered loaf-sugar, a tea-spoonful of mixed spice, (nutmeg, mace, and cinnamon,) and a glass of mixed brandy and white wine. Beat five eggs very light, and stir them gradually into the mixture of other ingredients, in turn with the grated cocoa-nut, a little at a time of each. Stir the whole very hard. Butter a pudding-mould; put in the mixture, and boil it two hours.
Rub off upon a large lump of sugar the yellow rind of two large lemons, and mix it with a pound of powdered loaf-sugar. Beat to a stiff froth the whites only of eight eggs, and then gradually beat into them the sugar, adding a heaped table-spoonful of flour. Finish with the juice of one lemon, and beat the whole hard. Butter a deep dish, put in the mixture; set it immediately in a brisk oven, and bake it fifteen or twenty minutes. When cold, sift sugar over it.
Or you may bake it in puff-paste, which has been previously half-baked when empty.
This pudding is excellent made with the juice of two oranges and the yellow rind of one.