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CUP CAKE 



To three cups of light bread dough, add two cups 

 crushed brown sugar, one cup of butter, half a cup of 

 cream or milk, a tea-spoonful of saleratus, a tea-spoonful 

 of cinnamon, and a grated nutmeg. Beat these well to- 

 gether for fifteen or twenty minutes. Three or four eggs 

 improve this cake, but it is very good without them. 



After the above are well mixed, put the same into your 

 cake-pans, and let it remain half an hour before setting in 

 the oven. 



BUTTER BISCUITS. 



Take four pounds of flour, and cut into it one pound of 

 butter, and a little salt. Then wet with sufficient watei 

 or milk to form a stiff dough ; and knead it very hard. 

 After it is well and thoroughly kneaded, beat the dougk 

 hard on both sides with a rolling-pin for some time. TheR 

 roll the dough, and cut it into small round cakes. These 

 cakes should be pounded again on both sides, pricked, and 

 baked in a moderate oven. 



CRULLERS. 



Mix one cup of butter and one of sugar ; beat and add 

 four eggs, and spice to your taste. Add a little flour, theu 

 a tea-cupful of cream, with a tea-spoonful of saleratus, 

 and flour enough to roll out. Spread some flour on your 

 paste-board, and roll the dough out to the thickness of 

 about half an inch. Cut the dough into slips, and twist 

 in any form you please ; or shape the crullers with a jag- 

 ging iron. Have ready an iron pot or a deep pan, wiih 

 melted lard in it, and lay the crullers lightly in. The 

 lard should be hot enough to boil up when the cakes are 



