106 CAKE. 



The following receipt was given to me by a relative of 

 the Washington family, Mrs. T. L. of Washington city, who 

 told me it was a favorite cake of the General, and made 

 generally once a week in his family. 



WASHINGTON CAKE. 



One pound of flour, one pound of sugar, one half-pound of 

 butter, one half-pint of cream, five eggs, one glass of brandy, 

 a little mace, one teaspoonful of pearlash dissolved in cream, 

 to be added when the other ingredients are well mixed. 

 Bake in small tins. 



Take first your butter and cream it, then add your sugar, 

 then your well-beaten eggs, your flour next, then your pearl- 

 ash. Do not fill your pans too full, as it will rise very 

 much. 



WEDDING CAKE. 



Four and a half pounds of flour, four and a half pounds 

 of butter, four and a half pounds of sugar, one and a half 

 pounds of stoned box-raisins, one and a half pounds of citron, 

 six and a half pounds of currants, twenty-two eggs ; one 

 half-ounce of mace, one half-ounce of cloves, one half-ounce 

 of cinnamon ; one gill of wine, one half-gill of brandy, one 

 half-gill of rose-water, one and a half teaspoonfuls of salera- 

 tus, one table-spoonful of molasses. 



POUND CAKE. 



Beat a pound of sugar and one of butter together to a 

 cream, adding gradually to it, while beating, the strained juice 

 of a lemon. Beat seven eggs, the yolks and whites sepa- 

 rately, to a froth, and add them, then take a handful from a 

 pound of sifted flour and stir in the remainder of the pound ; 

 add the grate of two nutmegs, or sift in a blade or two of 

 pounded mace. 



