364. Pound Cake, No. 1

One pound of flour, One pound of sugar, One pound and a quarter of butter, Ten eggs,

One nutmeg grated, One wine-glass of rose-water.

Beat the butter and sugar together; when it is perfectly light stir in the eggs, which must have been whisked to a thick froth; add the flour, then the nutmeg and rose-water. Beat the whole for a quarter of an hour. Butter your pan, line it with paper, which should be well buttered, and pour in the mixture. Bake it for three hours in a moderate oven. When the edges of the cake appear to shrink from the sides of the pan the cake will be done.

365. Pound Cake, No. 2

One pound of butter, One pound of flour, One pound of sugar, Ten eggs,

One nutmeg grated,

One glass of rose-water and brandy mixed.

Beat the butter and sugar to a cream, whisk the eggs till they are very light, then add them to the butter and sugar alternately with the flour. Stir in the spice and liquor, and beat the whole very hard for ten or fifteen minutes. Line your pan with two or three thicknesses of paper well buttered, pour in the mixture, and bake it in a moderate oven for about three hours.

Two pounds of dried currants may be added to this cake if you choose.

366. Common Pound Cake

One pound of flour, One pound of sugar, Three-quarters of butter, Ten eggs,

Two tea spoonsful of ground cinnamon,

Two tea spoonsful of grated nutmeg, A wine-glass of brandy.

Beat the butter and sugar till light and creamy; whisk the eggs till they are thick. Stir the eggs into the butter and sugar, by degrees, alternately with the flour. Add gradually the spice and liquor. Beat the whole very hard for fifteen minutes. Line your pan with paper well buttered; pour in the mixture and bake it in a moderate oven for about three hours. When the edges appear to leave the sides of the pan the cake is nearly done.

This cake is very good, but the spice gives it a dark color. Leave out the spice if you would have your cake a handsome color.

367. Cocoa-Nut Pound Cake

One pound of butter, One pound of flour, One pound of sugar, One pound of cocoa-nut, One wine-glass of rose-water, Ten eggs.

Peel the brown skin off the cocoa-nut and grate it. Beat the butter and sugar to a cream, whisk the eggs and add to it, and stir in the flour. Add gradually the grated nut and rose-water. Beat the mixture very hard for ten or fifteen minutes; butter your pan, line the sides with thick paper, which should be well buttered, pour in the mixture and bake it in a moderate oven for about three hours.

368. Indian Pound Cake

Three-quarters of a pound of sugar, Nine ounces of Indian meal,

A quarter of a pound of wheat flour,

Half a pound of butter,

One nutmeg grated,

One tea spoonful of ground cinnamon,

Eight eggs,

Four table spoonsful of brandy.

Mix the wheat and Indian meal together.. Stir r.e butter and sugar to a cream; beat the eggs light and add to it, then the flour; add the spices and liquor; beat it well. Line your pan with pawer well buttered and pour in the mixture, or bake in an earthen mould in a moderate oven.

Rose-water may be substituted for the brandy.