To three pints of flour put two of loaf sugar and three-quarters of a pint of cream, two drachms of cream of tartar and one of soda, eight eggs, and a little mace or nut- m✪ Cream Cakeeg. Beat the eggs well, yellows and whites together. Put in the eggs, then the flour. Dissolve the soda in the cream and stir it in the sugar, eggs, etc. Mix the cream of tartar with the flour before sift- ing it and stir it in the cake. Bake imme- diately in pans that have been rubbed with lard. FRUIT CAKE. One pound of flour, one of sugar, one of eggs, one of butter, two of seedless raisins, two of picked currants, four ounces of blanched almonds sliced fine, and four ounces of citron sliced fine✪ Fruit Cake. First prepare the sugar, eggs, flour, etc., exactly as you (115) JANE HAMILTON'S RECIPES do for pound cake. Cut the plums in two or three pieces, and roll them, the currants, and the citron in flour before putting in the cake. The best way of rolling them in the flour is to put them in a sifter with some flour and stir them about in it with the hand until all the flour falls through, ex- cept what adheres to the fruit. It takes more than double as long for this cake to bake than for pound cake. Have the pan well rubbed with lard. Let the cake be entirely cold before taking it out of the pan. GENERAL R. E. LEE CAKE. Take eighteen eggs, equal weight of all the eggs in sugar, and half the weight in flour. Make as you would sponge cake. Use the rinds and juice of two large oranges and two large lemons (or three medium- sized ones of each kind), half of these to go for an icing and the other half in the cake. Make the icing of the whites of six (U6) JANE HAMILTON'S RECIPES eggs, two and a half pounds of pulverized sugar, and the fruit rinds and juice. The rinds and juice put in the icing must be strained through muslin. After standing a while on the rind to extract the juice, put the icing between the cakes like jelly. Set them in the stove for four or five minutes to dry the icing. 999 GINGER CAKES. Mix one quart of flour, four ounces of lard, a third of a gill of ginger, a full one of brown sugar, two gills of good molasses, and a little salt. Add a rounding teaspoonful of soda beaten up in some of the molasses. The dough should be kneaded and rolled well, cut in thin cakes, and baked crisp. 999 LEMON CAKE. Take one pound of loaf sugar, three- quarters of a pound of butter, eight eggs, six ounces of flour, and juice of three lemons of good size and flavor. This is mixed JANE HAMILTON'S RECIPES exactly as for pound cake. It may be baked in a dish with or without paste as a pud- ding, or it may be baked in little moulds or cups as cakes. 999 LOAF CAKE. To a quart of flour put four eggs, six ounces of butter, two teaspoonfuls of yeast, half a pint of water, and salt. Work them well together and set in a warm place to rise. When it has risen sufficiently add twelve ounces of loaf sugar, put it into a pan prepared as for other cakes, and after it is risen bake slowly. 999 MILK FRITTERS. ✪ Pound Cake

AI-modernized reading of the original text

To three pints of flour put two of loaf sugar and three-quarters of a pint of cream, two drachms of cream of tartar and one of soda, eight eggs, and a little mace or nutmeg. Beat the eggs well, yellows and whites together. Put in the eggs, then the flour. Dissolve the soda in the cream and stir it in the sugar, eggs, etc. Mix the cream of tartar with the flour before sifting it and stir it in the cake. Bake immediately in pans that have been rubbed with lard. FRUIT CAKE. One pound of flour, one of sugar, one of eggs, one of butter, two of seedless raisins, two of picked currants, four ounces of blanched almonds sliced fine, and four ounces of citron sliced fine. First prepare the sugar, eggs, flour, etc., exactly as you (115) do for pound cake. Cut the plums in two or three pieces, and roll them, the currants, and the citron in flour before putting in the cake. The best way of rolling them in the flour is to put them in a sifter with some flour and stir them about in it with the hand until all the flour falls through, except what adheres to the fruit. It takes more than double as long for this cake to bake than for pound cake. Have the pan well rubbed with lard. Let the cake be entirely cold before taking it out of the pan. GENERAL R. E. LEE CAKE. Take eighteen eggs, equal weight of all the eggs in sugar, and half the weight in flour. Make as you would sponge cake. Use the rinds and juice of two large oranges and two large lemons (or three mediumsized ones of each kind), half of these to go for an icing and the other half in the cake. Make the icing of the whites of six (U6) eggs, two and a half pounds of pulverized sugar, and the fruit rinds and juice. The rinds and juice put in the icing must be strained through muslin. After standing a while on the rind to extract the juice, put the icing between the cakes like jelly. Set them in the stove for four or five minutes to dry the icing. GINGER CAKES. Mix one quart of flour, four ounces of lard, a third of a gill of ginger, a full one of brown sugar, two gills of good molasses, and a little salt. Add a rounding teaspoonful of soda beaten up in some of the molasses. The dough should be kneaded and rolled well, cut in thin cakes, and baked crisp. LEMON CAKE. Take one pound of loaf sugar,three-quarters of a pound of butter, eight eggs, six ounces of flour, and the juice of three lemons of good size and flavor. This is mixed exactly as for pound cake. It may be baked in a dish with or without paste as a pudding, or it may be baked in little moulds or cups as cakes. LOAF CAKE. To a quart of flour put four eggs, six ounces of butter, two teaspoonfuls of yeast, half a pint of water, and salt. Work them well together and set in a warm place to rise. When it has risen sufficiently add twelve ounces of loaf sugar, put it into a pan prepared as for other cakes, and after it is risen bake slowly. MILK FRITTERS.

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