409. Composition Cake

Two cups of butter, Three cups of sugar, Five cups of flour, Five eggs, One cup of milk,

One tea spoonful of dissolved salaeratus, Two table spoonsful of brandy, One pound of raisins, Half a nutmeg grated.

Stir the butter and sugar to a cream, beat the eggs and add to it, then the spice, liquor and salse-ratus; lastly the raisins, which must be seeded and floured. Line your pans with paper well buttered, pour in the mixture, and bake in a moderate oven.

414. Plain Cup Cake

One cup of butter, Two cups of sugar, Two cups of flour, Four eggs,

Half a grated nutmeg, Table spoonful of rose-water.

Stir the butter and sugar together till very light Whisk the eggs till they are thick, and stir them into the butter and sugar alternately with the flour. Add the nutmeg and rose-water. Beat the whole very hard. Butter some cups or shallow pans, pour in the mixture, and bake in a moderate oven.

416. Shrewsbury Cake

One pound of flour, Three-quarters of a pound of sugar, Half a pound of butter,

Five eggs, Half a nutmeg.

Beat the butter and sugar together. Whisk the 19 eggs and add to it, with the nutmeg. Stir in the flour, roll out the dough and cut it in cakes, Bake in a quick oven.

417. Dover Biscuits

Half a pound of butter, Half a pound of sugar, Three-quarters of a pound of flour, Two eggs,

One table spoonful of rose-water, Half a tea spoonful of nutmeg.

Stir the butter and sugar together. Beat the eggs light and stir into it, with the rose-water; add the spice and flour. Roll out thin and cut into small cakes.