Temperance Cake

Two pounds of flour, three-quarters of a pound of butter, one pound of pulverised sugar, one grated nutmeg, and six eggs well beaten. After the flour and butter have been thoroughly rubbed together, lay the sugar in, and pour upon it a small teaspoonful of soda, dissolved, then add the eggs. Mix all well together with a spoon, till it can be moulded with the hands. Roll it thin, cut into cakes, and bake in a quick oven.

Federal Cake

Half a pound of sugar, and half a pound of butter beaten to a cream. Beat two eggs to a froth, and add them to the butter and sugar, then stir in one pound of flour, a wineglass of brandy, the same of rosewater, and bake in a moderate oven.

Albany Cake

Beat together half a pound of butter, and one pound of sugar. Then whisk three eggs to a froth, and stir them into the butter and sugar. Add, lastly, one pound and a half of flour, a teaspoonful of grated nutmeg, and two tablespoonfuls of brandy. Put a teaspoonful of carbonate of soda into a half a teacup of milk. When it is entirely dissolved, add it, and as much more milk as will form a dough. Roll it out in cakes, cut them with a cutter or with the edge of a small sized tumbler, and bake them on tins, a light brown.

French Cake

Five cups of flour, three of sugar, half a cup of butter, one cup of milk or cream, three eggs, and a teaspoonful of soda, dissolved. Beat the butter and sugar, whisk the eggs, and add to it; then add the flour, soda and milk. Beat the whole very hard ten minutes. Grease your pans, and bake in a moderate oven.

German Cake

Three-quarters of a pound of butter, one pound and a half of sugar, four eggs, two pounds of flour, one teaspoonful of nutmeg, half a wineglass 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.

Scotch Cake

Take a pound and a half of dried and sifted flour, the same quantity of fresh butter washed in rose water; the same quantity of loaf sugar finely powdered; six ounces of blanched sweet almonds, three-quarters of a pound of candied orange peel; half a pound of citron, all cut into narrow strips; a nutmeg grated, a teaspoonful of pounded caraway seeds, fifteen eggs, the yolks and whites separately beaten; then with the hand beat the butter to a cream, add the sugar, and then the eggs gradually; mix in the flour, a little at a time, and then the sweetmeats, almonds, and spice; lastly, stir in a glass of brandy, butter the hoop or tin pan, and pour in the cake so as nearly to fill it, smooth it on the top, and strew over it caraway comfits. Bake it in a moderate oven; it must not be moved till nearly done, as shaking it will cause the sweetmeats to sink to the bottom.

Flour, one and a half pounds; butter, one and a half pounds; sugar, one and a half pounds; almonds, six ounces; candied orange peel, three-quarters of a pound; citron, one half pound; nutmeg, one; caraway seeds, one teaspoonful; eggs, fifteen; brandy, one wineglassful.