391. Federal Cake

Two pounds of flour, One pound of sugar, Three-quarters of a pound of butter, Four eggs,

The juice of one lemon,

One table spoonful of dissolved salaeratus,

Two tea spoonsful of cinnamon,

Milk enough to form a dough.

Rub the butter and flour together, add the sugar and beaten egg, then the salaeratus, lemon, cinnamon, and milk. Roll out the dough in sheets, cut the cakes in the form of a diamond, and bake in a tolerably hot oven.

392. White Cup Cake

One cup of butter, Two cups of sugar, Three cups of flour, The whites of eight eggs,

A small table spoonful of salaeratus,

A table spoonful of rose-water,

Milk or cream to make a thick batter.

Beat the butter and sugar to a cream. Whisk the eggs very light, and add them gradually with the flour, add the rose-water and salaeratus, and if this should not be quite as thin as pound cake batter, add a little rich milk or cream. Fill small tins about three parts full with the mixture and bake them.

The yelks of the eggs which are left may be used for a pudding.

393. German Cake

Three-quarters of a pound of butter, One pound and a half of sugar,

Four eggs

Two pounds of flour,

One tea spoonful of nutmeg,

Half a wine glass of rose-water,

One pound of dried currants.

Beat the butter and sugar together. Whisk the eggs, and add with the other ingredients. Roll out the dough in sheets, cut them in cakes with a tin cutter or the top of a tumbler. Bake in a moderate oven.

394. Seed Cake

Half a pound of butter, Three tea cups of sugar, One pound of flour,

One tea spoonful of carraway seed, Half a table spoonful of salaeratus, As much milk as will form a dough.

Rub the butter in the flour and sugar, then add the seed, salaeratus, and milk.

Knead the dough till it is smooth. Roll it out, cut it in cakes, and bake them in a moderately hot oven.

395. Currant Cake

A quarter of a pound of butter, Half a pound of flour,

Two ounces of currants,

Six ounces of sugar,

Two eggs,

A table spoonful of brandy or rose-water,

Milk enough to form a dough.

Rub the butter, sugar, and flour together with the fruit, which must have been washed, picked, and dried. Beat the eggs and add with the brandy or rose-water, and milk enough to form a dough. Roll it out thin cut it into cakes.

396. Rock Cake

Three eggs, (the whites only.) Three-quarters of a pound of sugar, Three-quarters of a pound of sweet and bitter almonds.

Whisk the eggs very light and dry, then add gradually a tea spoonful of the sugar at a time.

Beat it hard until all the sugar is in. Blanch the almonds, cut them in pieces about the size of a pea, mix them with the egg, drop them on sheets of white paper, and bake them in a cool oven.

397. Election Cake

Two pounds of sugar,

Three quarters of a pound of butter, One pint of milk made into a sponge, Four eggs, .

Two table spoonsful of cinnamon, And flour enough to make a dough.

Set a sponge the evening before with a pint of milk, a gill of yeast, a little salt, and flour enough to make a thick batter. The next morning stir the butter and sugar together, whisk the eggs, and add to it with the sponge and other ingredients, and flour enough to form a dough. Knead it, butter your pan, put in the dough; let it rise. When it is light bake it.