179. Plain Tea Cakes

Mix thoroughly a tea-cup and a half of sugar, half a teacup of butter, stir in a little flour, and half a nutmeg. Dissolve a tea-spoonful of saleratus in a tea-cup of milk, strain and mix it with the cake - add flour till stiff enough to roll out - roll it out half an inch thick, cut it into cakes, bake them on flat buttered tins, in a quick oven. If baked slow, they will not be good.

180. New Year's Cookies

Weigh out a pound of sugar, three-quarters of a pound of butter - stir them to a cream, then add three beaten eggs, a grated nutmeg, two table-spoonsful of caraway seed, and a pint of flour. Dissolve a tea-spoonful of saleratus in a teacup of milk, strain and mix it with half a tea-cup of cider, and stir it into the cookies - then add flour to make them sufficiently stiff to roll out. Bake them as soon as cut into cakes, in a quick oven, till a light brown.

181. Shrewsbury Cake

Stir together three-quarters of a pound of sugar, half a pound of butter. When white, add five beaten eggs, a tea-spoonful of rosewater, or a nutmeg, and a pound of flour. Drop it with a large spoon on to flat tins that have been buttered - sift sugar over them.

182. Tunbridge Cake

Six ounces of butter, the same quantity of sugar, three-quarters of a pound of flour, a couple of eggs, and a tea-spoonful of rosewater. Stir to a cream the butter and sugar, then add the eggs, flour, and spice. Roll it out thin, and cut it into small cakes.

183. Jumbles

Stir together, till of a light color, a pound of sugar, and half the weight of butter - then add eight eggs, beaten to a froth, essence of lemon, or rosewater, to the taste, and flour to make them sufficiently stiff to roll out. Roll them out in powdered sugar, about half an inch thick, cut it into strips about half an inch wide, and four inches long, join the ends together, so as to form rings - lay them on flat tins that have been buttered - bake them in a quick oven.

184. Composition Cake

Five tea-cups of flour, three of sugar, two of butter, five eggs, a tea-spoonful of saleratus, a tea-cup of milk, a wine glass of wine, or brandy, one nutmeg, a pound of raisins. Stir the sugar and butter to a cream, then add the eggs, beaten to a froth, and part of the flour and the spice - dissolve the saleratus in the milk, strain and mix it with the brandy, stir it into the cake, with the rest of the flour - add the raisins just before the cake is put into the pans.

185. Rusk

Melt half a pound of butter, and mix it with two-thirds of a pint of milk - flour to make a thick batter. Add three table-spoonsful of yeast, and set the batter in a warm place to rise. When light, beat two eggs, with half a pound of rolled sugar - work it into the batter with the hand, add a tea-spoonful of salt, a tea-spoonful of cinnamon, and flour to make them sufficiently stiff to mould up. Mould them up into cakes of the size you would make biscuit, lay them on flat tins, previously buttered, let them remain till of a spongy lightness, before baking. They will bake, in a quick oven, in the course of fifteen minutes.

186. Whigs

Mix half a pound of sugar with six ounces of butter, a couple of beaten eggs, a tea-spoonful of cinnamon. Stir in two pounds of flour, a tea-cup of yeast, and milk sufficient to make a thick batter. When light, bake them in small cups.

187. Nut Cakes

Heat a pint of milk just lukewarm - stir into it a tea-cup of lard, (the lard should be melted.) Stir in flour, till it is a thick batter, then add a small tea-cup of yeast. Set it in a warm place - when light, work in two tea-cups and a half of rolled sugar, four eggs beaten to a froth, two tea-spoonsful of cinnamon, and one of salt. Knead in flour to make it sufficiently stiff to roll out - keep it in a warm place, till risen again. When it appears of a spongy lightness, roll it ou1 about half an inch thick, cut it into cakes with a wine glass, let them remain fifteen or twenty minutes before boiling them - boil them in a pot, with about a couple of pounds of lard. The fat should be hot enough to boil up as they are put in, and a brisk fire kept under the pot. It should be shaken constantly while they are boiling. Only a few should be boiled at once - if crowded, they will not fry well. If you wish to have them look nice, dip them into powdered white sugar as soon as fried. The same lard, with a little more added, will answer to fry several batches of cakes in, if not burnt.