Directions for Cookery, in its Various Branches

the taste of lemon-juice and of every other acid. Stir the whole mixture very hard with a spaddle or with a wooden spoon, and make it into a lump of dough just stiff enough to roll out into a sheet about half an inch thick. Cut it out into small cakes about the size of a quarter dollar; or make it up, with your hands well floured, into little round balls, flattening them on the top. Lay them in buttered pans, and bake them in a moderate oven. They will keep several weeks. FRANKLIN CAKE. Mix together a pint of molasses, and half a pint of milk, and cut up in it half a pound of butter. Warm them just enough to melt the butter, and then stir in six ounces of brown sugar; adding three table-spoonfuls of ginger, a table-spoonful of powdered cinnamon, a tea-spoonful of powdered cloves, and a grated nutmeg. Beat seven eggs very light, and stir them gradually into the mixture, in turn with a pound and two ounces of flour. Add, at the last, the grated peel and juice of two large lemons or oranges; or twelve drops of essence of lemon, there being no pearl-ash in this gingerbread. Stir the mixture very hard; put it into little queen cake tins, well buttered; and bake it in a moderate oven. It is best the second day, and will keep soft a week. GINGER PLUM CAKE. Stone a pound and a half of raisins, and cut them in two. Wash and dry half a pound of currants. Sift into a pan two pounds of flour. Put into another pan a pound of brown sugar, (rolled fine,) and cut up in it a pound of fresh butter. Stir the butter and sugar to a cream, and add to it two table-spoonfuls of the best ginger; one table-spoonful of powdered cinnamon; and one of powdered cloves. Then beat six eggs very light, and add them gradually to the butter and sugar, in turn with the flour and a quart of molasses. Lastly, stir in a tea-spoonful of pearl-ash