Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

according to the size. They are pretty iced. Lemon Sponge Cake. Take ten eggs, separate them, a pound of loaf-sugar, half a pound of flour, the grated peel of two lemons and the juice of one; beat the yelks with the sugar, the whites alone, when add them and sift in the flour by degrees; beat well, have your pan buttered, and bake with a quick heat either in a stove or dutch-oven, or a brick oven, the heat should not be quite so great as for light bread--it will bake in about an hour. Cup Cake. Take four cups of flour, three of sugar, one of melted butter, one of sour cream, with a tea-spoonful of salaeratus dissolved in it, and three eggs; season it with brandy and nutmeg; mix, and bake it as pound cake. Loaf Cake. Take about a pound of risen bread dough, work into it a tea-cup of butter, three eggs beaten, a pound of sugar, a nutmeg grated and a glass of brandy or wine; a pound of raisins, stoned and chopped, should be added after it is well beaten; half a pint of cream slightly warmed, with a table-spoonful of vinegar, and a tea-spoonful of dissolved salaeratus should be stirred in just as you are ready to bake it; also sifted flour enough to make it the proper consistence; bake in a large pan, in a brick oven or stove, and it will require an hour and a quarter. Queen Cake. Mix a pound of dried flour, the same of sifted sugar, and currants; wash a pound of butter, add rose water--beat it well--a tea-cup of cream; then mix with it eight eggs, yelks and whites beaten separately; add the dry ingredients by degrees; beat the whole an hour, bake in little tins, or saucers, filling only half. Rich Jumbles. Rub a pound of butter into a pound and a quarter of flour; beat four eggs with a pound and a quarter of sugar; when very light, mix them with the butter and flour; mix in a glass of rose water, and a