The housekeeper's companion

Wine Cakes, — Mix eight ounces of flour with half a pound of finely powdered sugar, beat four ounces of butter with two tablespoonfulsof wine; then make the flour and sugar into a paste with it, and four eggs, beaten light; add caraway seeds, and roll the paste as thin as paper; cut the cakes with the top of a tumbler, brush the tops over with the beaten white of an egg, grate sugar over, and bake ten or twelve minutes in a quick oven; take them from the tins when cold. Soft Gingerbread {Molasses). — Take half a pint of sour milk, half a pint of molasses, one teacupful of butter, or salted lard, or beef fat, one large teaspoonful of saleratus, dissolved in a little hot water, two well beaten eggs, half a nutmeg, grated, a teaspoonful of ground cinnamon, and a large spoonful of ground ginger; mix in sifted wheat flour until it is a thick batter which you can stir easily with a spoon; beat it welt together for some time, then pour it in an inch deep in square tin pans, buttered; bake half an hour in a quick oven; to ascertain whether it is done, try as directed in introductory remarks. Soft Gingerbread (without eggs). — Make as directed for soft gingerbread, omitting the eggs, and using two teaspoonfuls of saleratus instead of one; dissolve it in a teacupful of warm water. Molasses Cup Cakes.— Two cups of molasses, one cupful butter, one cupful of milk, one teaspoonful of powdered saleratus dissolved in a little hot water, one teaspoonful of lemon extract, half a nutmeg, grated, and two well beaten eggs; stir in, by degrees, enough flour to make it's stiff" as you can stir easily Household. 26^ with a spoon, beat it well until it is very light, rub a two-quart tin basin over with a bit of butter, line it with white paper, and put the cake in it; bake forty minutes in a quick oven; try if it is done, by running a broom splint in it at the thickest part; if it comes out clean it is done. This is a delicious cake. Common Cup Cake. — One teacupful of butter, two of sugar, four of flour, four well beaten eggs, one cupful of sour milk, one teaspoonful of saleratus, dissolved in a little water, one teaspoonful of lemon extract, or a wineglass of brandy, and half a nutmeg, grated; beat up the mixture well, butter two two-quart basins, line them with white paper, and divide the mixture between them; bake in a quick oven three-quarters of an hour. Pound Cakes. — One pound and a half of flour, one pound df butter, one pound of fine white sugar, ten eggs, one gill of brandy, half a nutmeg grated, and a teaspoonful of vanilla or lemon extract, or orange flour water. Beat the butter and sugar to a cream, beat the eggs to a high froth, then put all together, beat it until it is light and creamy, put it in basins lined with buttered paper, let the mixture be an inch and a half deep, and bake in a moderate oven for one hour, then try it; when done, turn it gently out, reverse the pan, and set the cake on the bottom until cold; let the paper remain until the cake is to be cut. Sponge Cake. — One pound of sugar finely ground, half a pound of sifted flour, eight eggs, one teaspoonful of salt, one tablespoonful of rose brandy, or a teaspoonful of lemon extract.