Raisin-Cake

One pound of sugar, one of flour, three-quarters of a pound of butter, five eggs; a small cup of cream or rich milk, a teaspoon even full of cream of tartar, half an one of soda, and one pound of fine raisins seeded and cut in half. Mix like poundcake, put the cream of tartar in the flour, leaving out two table-spoonsful to stir through the raisins; put the milk in last with the soda dissolved in it, and then stir the fruit through and bake quickly - either in square tins, or all in one cake,

Washington Cake

One and a half pounds of butter, one and three-quarter pounds of sugar, the same of flour, eight eggs, a pint of cream, two pounds of seeded raisins. Mix like pound-cake, add the cream to the butter, sugar and eggs, when beaten light; flavor with a tablespoonful of rose-water, a wine-glass of brandy and the peel of a small lemon grated, a very little grated nutmeg; flour the raisins with a tablespoonful taken from the weight; stir in last a teaspoonful of saleratus dissolved in a little of the cream, add the fruit, and bake in one large or two smaller cakes.

Queen's Cake

One pound of white sugar, one of flour, three-quarters of a pound of butter, one pound of stoned raisins, half a pound of currants washed and dried, and a quarter of a pound of citron cut in little pieces, a wine-glass of brandy, one of wine, one of cream, six eggs beaten separately and then/together, one tea-spoonful of soda, two of cinnamon, two of cloves; stir the sugar and butter to a cream, add the eggs, then the brandy and wine, then spices and flour, and last the soda in the cream; leave out two tablespoonsful of the flour to stir in the fruit, which add last. Bake in two cakes in round, deep pans for nearly an hour and a half; cover with paper when brown on the top; line the pans with buttered peper.

Scotch Cake, No 1

Stir to a cream one pound of sugar and three-quarters of a pound of butter; beat nine eggs very light separately and then together, stir them in the butter and sugar, add one pound of sifted flour, the juice and grated rind of one lemon, and a wineglass of brandy; just before putting in the pans, stir in one pound of raisins stoned, and floured with a little flour you have left out of the cake. Bako in a large tin pan, with a hole through the centre, as a Turk's head, or in square tin pans.

Scotch Cake, No. 2

Rub three-quarters of a pound of butter into one pound of sifted flour, stir in it one pound of powdered sugar and a table-spoonful of cinnamon, add three eggs, mix all together, roll out very thin, cut in round cakes, and bake in a quick oven.

Citron-Cake

Eight eggs, their weight in flour, the same of sugar, the weight of five in butter, a little powdered mace. Mix like pound-cake, and put in a buttered pan a layer of cake and one of citron cut in thin strips, alternately, until the cake is all in the pan.

Amber-Cake

One cup of butter, two of sugar, three of flour, one of milk, five eggs, a teaspoonful of pearlash, half a pound of raisins, three-quarters of a pound of almonds, one piece of citron, a tea-Bpoonful of extraet of bitter almonds; stir the butter and sugar together, add the yolks of the eggs, beat them well in, then the flour alternately with the whites of the eggs, then the milk with the pearlash dissolved in it, then the fruit dusted with a little of the flour, then the almonds blanched and split in half. You may add a coffeecup of the kernels of shellbarks in the place of almonds. Bake all in a large cake, or in square tins.