Spanish Buns

One pound of flour, three-quarters of a pound of sugar, half a pound of butter, two tablespoonfuls of rose-water, four eggs, one gill of yeast, one teaspoonful of cinnamon, half a teaspoonful of nutmeg, half a pint of milk. Cut up the butter and rub it well with the flour, add the sugar, beat the eggs very light, and stir in lastly the spices and rose water, with milk enough to form a very thick batter, then add the yeast. The next morning stir it again, and let it rise the second time. Butter your pans, and fill them three parts full. When they are done and cold, sift sugar over, and with a sharp knife cut them in squares.

Scotch Spiced Bun

Mix well together the following ingredients: One pound of raisins, stoned and chopped, one pound of currants, well washed and dried, six ounces of mixed candied peel, chopped, three ounces of sweet almonds, blanched and chopped, six ounces of moist sugar, a saltspoonful of powdered ginger, the same of powdered cinnamon, half a saltspoonful of powdered cloves, a saltspoonful of caraway seeds, a grain of Cayenne, and a saltspoonful of white pepper; add two fresh eggs beaten with a tablespoonful of brandy. Make a dough as follows: Rub six ounces of lard into one pound of flour, add a saltspoonful of salt; moisten with the third of a pint of tepid water, with a small teaspoonful of carbonate of soda dissolved in it; knead to a dough; roll out the third of an inch thick, and line a long plain cake tin; press the corners, that the crust may be of equal thickness all over; put in the fruit, press it down closely; cover over with dough; notch the edge round with a knife, and bake in a slow oven for nearly three hours. When cold, turn it out of the tin.

Poor Man's Pound Cake

Rub into a pint of flour, one tea-cupful of butter, and one teacupful and a half of sugar, and mix with a cup of sour milk, in which a teaspoonful of soda has been dissolved. To this add one egg well beaten. Bake in a mould or dish. It may be eaten hot, as a pudding, with sauce, or when cold, as cake. In the latter case use two eggs instead of one.

Railroad Cake

One cup of sugar, one cup of flour, three eggs, one teaspoonful of soda, and two of cream of tartar. Beat the sugar and yolks together. Whisk the whites to a froth, and add them with the flour. Mix the cream of tartar dry with the flour, and dissolve the soda in water or milk.

Crullers

Four eggs, half a pound of sugar, three ounces of butter, one gill of thick cream, one teaspoonful of cinnamon, and flour enough to form a dough. Roll it out, cut the dough into strips, twist them and drop them in boiling lard.

Wonders

Three pounds of flour, one pound of sugar, a quarter of a pound of butter, nine eggs well beaten, a small teacupful of home-made yeast, and a tablespoonful of rose-water. Mix all together, set it to rise; when light, roll out gently with as little flour as possible, cut the dough in strips, twist them, and boil them in lard.

Jenny Lind Cakes

One spoonful of butter, one egg, one cup of sugar, three spoonfuls of sour milk, a little soda dissolved, and enough flour to make a stiff batter.

Common Plum Cake

One pound and a half of flour, three ounces of butter, three ounces of sugar, three ounces of currants, and milk enough to form a dough. Add half a teacupful of home-made yeast with the milk; set it to rise, and, when light, bake it in a moderate oven.

Loaf Cake

One pound of flour; half pound of butter, three eggs, half pound of sugar, one large teaspoonful of cream of tartar, and half a teaspoonful of soda, dissolved separately. Beat the butter and sugar together, whisk the eggs very light and add them; then stir in the cream of tartar, and flour with milk enough to make a very stiff batter; add the soda, grease your pan, and bake in a moderate oven.