574. Ginger Pound Cake

Three-quarters of a pound of butter, Three-quarters of a pound of sugar, Six eggs,

One pound and a half of flour, One pint of molasses, The grated rind of two large oranges, Three table spoonsful of ginger, Two table spoonsful of cinnamon, One table spoonful of dissolved salaeratus, or One large tea spoonful of dissolved carbonate of ammonia.

Beat the butter and sugar to a cream. Beat the eggs very light and add to it, then stir in all the other ingredients except the salaeratus or ammonia. Beat the mixture very hard for several minutes, then stir in the salaeratus or ammonia. Butter an earthen cake mould or thick iron pan, pour in the mixture and bake it in a moderate oven. If you bake it in an iron pan line the pan with several thicknesses of stout paper well buttered.

576. Plain Crullers

Three-quarters of a pound of pulverized white sugar,

Eight eggs,

As much flour as will make a soft dough, One dessert spoonful of dissolved salaeratus, One tea spoonful of nutmeg,

One tea spoonful of cinnamon, The grated rind of one lemon, or Six drops of essence of lemon.

Whisk the eggs very light, stir in the sugar, and about half the flour, spices and lemon; then add the salaeratus, and as much more flour as will make a soft dough. Do not knead it, but roll it with your hands in round strips, cut them about three inches long, double and twist them. Throw them into boiling lard to cook them. They require to be turned over whilst they are boiling in the lard, in order to have them brown on both sides. These cakes are very much liked and are very easily made. Sift sugar over before they are sent to the table.

578. Queen Cake

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

One tea spoonful of cinnamon, One tea spoonful of nutmeg,

One large table spoonful of brandy, One table spoonful of rose water.

Beat the butter and sugar to a cream, whisk the eggs well, and stir the whole together, add gradually the liquor, spices and flour. Beat the mixture for several minutes, butter some small round tin pans, fill them about three parts full and bake them.

Queen cakes are very nice with a few dried currants in them. To the above quantity one pound and a half of dried currants would be sufficient.

540. How To Prepare Apples For Pies

Pare and core your apples, cut them in slices, and throw them into cold water. Then take them out of the water, put them into a stew-pan; if the apples are tender, the water which adheres to them will be sufficient to cook them; if not, a little more may be added. Cover the stew-pan, and place them near the fire. Let them stew till they are soft and burst; then mash them, and add half an ounce of butter to each pint of the stewed apple. When they get nearly cold, add sugar, rose-water, and nutmeg to the taste.