Directions for Cookery, in its Various Branches

of fresh butter and two pounds of powdered sugar, till they are quite light and creamy; adding to them a table-spoonful of powdered cinnamon; a tea-spoonful of powdered mace; and two powdered nutmegs. Stir in also half a pint of rich milk. Beat fourteen eggs till very smooth and thick, and stir them gradually into the mixture, alternately with the two pounds and a half of flour which you sifted first. When the sponge is quite light, mix the whole together, and bake it in buttered tin pans in a moderate oven. It should be eaten fresh, as no sweet cake made with yeast is so good after the first day. If it is not probable that the whole will come into use on the day it is baked, mix but half the above quantity. MORAVIAN SUGAR CAKE. Cut up a quarter of a pound of butter into a pint of rich milk, and warm it till the butter becomes soft; then stir it about in the milk so as to mix them well. Sift three quarters of a pound of flour (or a pint and a half) into a deep pan, and making a hole in the middle of it, stir in a large table-spoonful of the best brewer's yeast in which a salt-spoonful of salt has been dissolved; and then thin it with the milk and butter. Cover it, and set it near the fire to rise. If the yeast is sufficiently strong, it will most probably be light in two hours. When it is quite light, mix with the dough a well-beaten egg and three quarters of a pound more of sifted flour; adding a table-spoonful of powdered cinnamon, and stirring it very hard. Butter a deep square baking pan, and put the mixture into it. Set it to rise again, as before. Mix together five ounces or a large coffee-cup of fine brown sugar; two ounces of butter; and two table-spoonfuls of powdered cinnamon. When the dough is thoroughly light, make deep incisions all over it, at equal distances, and fill them with the mixture of