New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

Milk alone causes cake and bread soon to dry. _Common Bread Cake._ Take the quantity of a quartern loaf from the dough when making white bread, and knead well into it two ounces of butter, two of Lisbon sugar, and eight of currants. Warm the butter in a teacupful of good milk. By the addition of an ounce of butter, or sugar, or an egg or two, you may make the cake better. A teacupful of raw cream improves it much. It is best to bake it in a pan, rather than as a loaf, the outside being less hard. _A good Pound Cake._ Beat a pound of butter to a cream, and mix with it the whites and yelks of eight eggs beaten apart. Have ready warm by the fire, a pound of flour, and the same of sifted sugar, mix them and a few cloves, a little nutmeg and cinnamon in fine powder together; then by degrees work the dry ingredients into the butter and eggs. When well beaten, add a glass of wine, and some carraways. It must be beaten a full hour. Butter a pan, and bake it a full hour in a quick oven. The above proportions, leaving out four ounces of the butter, and the same of sugar, make a less luscious cake. _Queen Cakes._ Mix a pound of dried flour, the same of sifted sugar, and of washed clean currants. Wash a pound of butter in rosewater, beat it well, then mix with it eight eggs, yelks and whites beaten separately, and put in the dry ingredients by degrees; beat the whole an hour; butter little tins, teacups, or saucers, and bake the batter in, filling only half. Sift a little fine sugar over just as you put into the oven. _Queen Cakes, another way._ Beat eight ounces of butter, and mix with two well beaten eggs, strained; mix eight ounces of dried flour, and the same of lump sugar, and the grated rind of a lemon, then add the whole together, and beat full half an hour with a silver spoon. Butter