The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

nutmeg, and two pounds of flour. When very light bake them in cups. 154. _Hot Cream Cakes._ Rub together three quarters of a pound of flour, a quarter of a pound of butter, and half a tea spoonful of salt; beat four eggs to a froth, and put in, together with a tea cup of cream; drop this mixture into buttered muffin hoops, placed in a buttered bake pan; when brown take them up, split and butter them. 155. _Cross Buns._ Mix a tumbler of lukewarm milk, with a pint of flour, a tea cup of yeast, a tea spoonful of salt, the same quantity of allspice, mace, and three tea spoonsful of cinnamon, set it in a warm place; when light, add half a pound of sugar, the same quantity of melted butter, (it should not be hot,) and flour enough to render it sufficiently stiff to roll out. Put them in a warm place to rise again, when risen mould them up into cakes, of the size of an egg, lay them on buttered tins several inches apart; press on them a mould in the form of a cross, let them remain an hour before baking them. 156. _Nut Cakes._ Melt a tea cup of lard, and mix it with four tea cups of rolled sugar, three eggs well beaten, three tea spoonsful of cinnamon, or a little rosewater, add a pint of lukewarm milk, half a pint of yeast, and flour to make it stiff enough to roll out. Put it in a warm place to rise, (the oven is the best place to raise them in, several hours after you have baked in it.) When so light as to appear like a sponge in the middle, roll it out about an inch thick, and cut it into cakes about three inches long and two wide; let them stand twenty or thirty minutes before boiling them. Fry them in a kettle, with about two pounds of hot lard; the fat should boil up as they are put in, and not more than seven or eight boiled at