Rub the butter and sugar together, add the eggs and spice, and mix all thoroughly with the dough. Beat it well, and pour into the pans. It will do to bake it immediately, but the cake will be lighter if it stands a short time to rise, before putting it into the oven. It is an excellent cake for common use.
_It is very important_ that the ingredients should be thoroughly mixed with the dough.
One pound and three quarters of sugar, worked with the butter.
One pint of yeast, if home-made, or half a pint of distillery yeast.
Flour enough to make the dough stiff as biscuit.
Rub the butter and sugar together, add the other ingredients, and set the dough in a warm place to rise. When thoroughly light, roll into sheets, cut with a sharp knife into diamond-shaped pieces, and boil them in fresh lard. Use a good deal of lard, and have it sufficiently hot, or the cake will absorb the fat.
One cup of butter, worked into the sugar.
A small teaspoonful of pearlash, dissolved in a little hot water.
The dough should be well kneaded before it is rolled into sheets.
Rub the butter and sugar together, then add the milk, part of the flour, and the pearlash dissolved in wine; afterward the remainder of the flour and the eggs. The yolks are to be beaten separately, and the whites beaten and put in the last thing. Bake in two square tin pans.
Cut into diamond cakes, and boil in hot lard.
Two cups of rolled white sugar, and one and a half of butter.
One cup of milk, and a teaspoonful of saleratus dissolved in hot water.
Four eggs well beaten, and a nutmeg. Or flavor with rose water.
Beat it well, put it in buttered tins, an inch thick, in a quick oven, and when done, frost it, and cut it in square pieces.
One grated cocoanut, the outer part peeled off.
A teaspoonful of salt, and half a grated nutmeg.
Six eggs, the yolks beat and strained, the whites cut to a stiff froth.
Mix the yolks and the sugar, and then the other ingredients, except the whites and the flour. Just as you are ready to put the cake in the oven, put in the whites, then add the flour by degrees, and stir only just enough to mix it; then put it on buttered paper in cake pans, and set it in. Have a quick oven, but take care not to have the top harden quick. Cover with paper if there is any danger.