108 CAKE. 



of sifted sugar, one pound and three quarters of flour, one 

 table-spoonful of pearlash, five eggs, one glass of wine, one 

 of brandy, one pound of stoned raisins, one nutmeg, a small 

 spoonful of sifted mace and cinnamon mixed. Beat the but- 

 ter and sugar together with the spice, then add the well- 

 beaten eggs ; take out a little of the flour to dust on the rai- 

 sins, then stir in the remainder, add the wine and brandy 

 and the smoothly ground pearlash ; add then the raisins 

 dusted with flour. Bake in buttered tin pans. See Almond 

 Cake. 



SuGAR-GlNGERBREAD. 



Five eggs, one and a quarter pounds of sugar, three quar- 

 ters of a pound of butter, two pounds of flour, two table- 

 spoonfuls, of even fulness, of ginger, one teaspoonful of pearl- 

 ash or soda. 



Wash the butter and press it dry, sift the sugar and work 

 them together ; when well mixed, beat the eggs till light, and 

 stir them in with the flour. Dissolve the soda in a cup of 

 cream or wine, and add it. Flour your paste-board, and 

 lay the gingerbread on it. Divide it into two pieces, rolling 

 each piece out in turn. Flour two large tin sheets, and lay 

 the rolled pieces on, trimming the edges, and with a knife 

 dipped in flour mark the surface through the centre length- 

 wise and then across into bars. This cake should be worked 

 with the hand. You may dissolve the soda, if more con- 

 venient, in a cup of warm milk, instead of cream ; this last, 

 if over rich, will make the cake too short. 



MOLASSES-GlNGERBREAD. 



Dissolve in a pint of molasses a cup of butter, putting over 

 the butter two table-spoonfuls of sifted ginger. Let it get 

 warm near the fire. Put into two cupfuls of sour milk two 

 teaspoonfuls of soda. Beat four eggs till light. 



