148 



may supply the place of all. A cake made with half the 

 quantity of the ingredients must be baked one hour 



A RICH WEDDING CAKE. 



One pound of flour, one pound of butter, one pound of 

 sugar, ten eggs, one gill of brandy, two pounds currants, 

 two and a half pounds of raisins, half a pound citron, half 

 ounce mace, half ounce cinnamon, two nutmegs, one spoon- 

 ful ginger, and half a wine-glass of rose-water. 



The currants should be washed and cleaned the day 

 previous ; dry them by rubbing in a coarse napkin, and 

 then spread them upon a large dish to dry. Stone the rai- 

 sins and cut them in halves ; sprinkle the currants and 

 raisins well with flour ; mix the brandy and rose-water in 

 a cup, adding thereto the spice pounded fine ; sift your 

 flour ; if you use brown sugar, dry and roll it ; if white 

 sugar, crush it and pass it through a coarse sieve. Now 

 stir the butter and sugar together to a light, creamy state ; 

 beat your eggs very light, and stir them into the butter and 

 sugar ; to this mixture add gradually a part of the flour, 

 and then stir in the spices and the liquor as above ; now 

 add the remainder of the flour, and the currants and rai- 

 sins alternately ; stir the whole a few minutes ; now but- 

 ter a large tin pan, and cover the bottom and sides of it 

 with sheets of white paper well buttered ; then put into the 

 pan some of the cake as above mixed, and spread upon it 

 a few shreds or strips of the citron ; then another portion 

 of the cake, and upon it some citron ; and so on till the 

 whole is in the pan. 



It will require four or five hours' baking. 



APPLE SAUCE 



(Good.) 

 Put a table-spoonful of water into a quart basin, and fill 



