Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

rise; divide in parts and bake. _Pound Cake._--Take a large bowl and put in it one pound of melted butter and one pound of pulverized sugar, and mix the two thoroughly together with a wooden spoon; then add and mix well also with them, three eggs previously beaten with a saltspoonful of nutmeg and cinnamon, half of each. When the eggs are mixed, add also half a pound of flour, mix well again; then add six well-beaten eggs, and mix; then another half pound of flour, a few drops of essence of rose, half a gill of Sherry wine, a liquor-glass of brandy, four ounces of citron, and half a pound of comfited fruit, chopped fine. Beat and mix as well as possible. Butter a mould, dust it with fine bread-crumbs, turn the mixture into it, and bake in a warm but not quick oven. It takes about two and a half hours to bake. As soon as cold, serve it. It may be glazed with sugar, or sugar and white of egg. _Short Cake._--Cut puff-paste, made with a pound of flour and six or eight ounces of butter, in square or round pieces, bake; when cold, spread sweetened strawberries on, then cover with another cake, spread strawberries again on it, etc. Strawberry-jelly may be used. _Plum._--Mix well in a vessel a pound of sugar with a pound of butter, and then again with eight eggs, one at a time, also half a pound of raisins, half a pound of flour, a little rum, and a little yeast. Line a mould with buttered paper, turn the mixture into it, not filling it more than two-thirds full, place it in a warm but not quick oven for nearly two hours, remove the mould, and serve hot or cold. _Tea Cake._--Put half a pound of flour on the paste-board, and in the middle of it a pinch of salt, half an ounce of sugar, two eggs, four ounces of melted butter, and cold water enough to make a rather stiff paste. Knead well, roll down to about a quarter of an inch