368. 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 the 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 paper well buttered and pour in the mixture, or bake it in an earthen mould in a moderate oven.
Rose-water may be substituted for the brandy.
369. Four cups of flour, Four cups of sugar, Two cups of butter, Six eggs, Three table spoonsful of brandy, Two table spoonsful of rose-water, One grated nutmeg, One tea spoonful of ground cinnamon, One cup of milk, One table spoonful of _dissolved_ salæratus.
Beat the butter and sugar to a cream, whisk the eggs very thick, and stir them into the butter and sugar, add the flour, and beat the whole very hard. Add the milk, spice and liquor.
Butter an earthen cake-mould or iron pan, pour in the mixture, and bake about two hours in a moderate oven.
This is a plain cake, and is very good for a lunch.
Instead of the brandy, grated lemon peel may be added.
370. Five ounces of butter, Two pounds of flour, Half a pound of sugar, One pound of currants, One table spoonful of powdered cinnamon, One gill of yeast, Enough milk to make a thick batter.
Mix the flour, leaving out a quarter of a pound, with the butter cut in small pieces, the sugar, cinnamon and fruit; add milk enough to form a thick batter, and lastly stir in the yeast. Mix it over night and set it away to rise, in the morning stir in the remainder of the flour and let it rise, when light mould it out very lightly, butter your pan, and bake it in an oven about as hot as for bread.
371. One pound of Indian meal, A quarter of a pound of butter, Two eggs, Half a pound of sugar, A quarter of a pound of raisins, A quarter of a pound of currants.
Cut up the butter in the Indian meal, pour over it as much boiling milk as will make a thick batter. Beat the eggs very light; when the batter is cool pour them into it. Seed the raisins, wash, pick, and dry the currants, mix them with the raisins, and dredge as much wheat flour on them as will adhere to them. Stir the fruit into the batter and add the sugar. Bake it in a moderate oven two hours.