re or in the hot sun to dry, placing the
dish in a slanting position. Having stoned two pounds of best raisins,
cut them in half, and when all are done, sprinkle them well with sifted
flour, to prevent their sinking to the bottom of the cake. When the
currants are dry, sprinkle them also with flour.

Pound the spice, two tablespoonfuls of cinnamon, two nutmegs, powdered;
sift and mix the cinnamon and nutmeg together. Mix also a large glass of
wine and brandy, half a glass of rose-water in a tumbler or cup. Cut a
pound of citron in slips; sift a pound of flour in a broad dish, sift a
pound of powdered white sugar into a deep earthen pan, and cut a pound
of butter into it. Warm it near the fire, if the weather is too cold for
it to mix easily. Stir the butter and sugar to a cream; beat twelve
eggs as light as possible; stir them into the butter and sugar
alternately with the flour; stir very hard; add gradually the spice and
liquor. Stir the raisins and currants alternately in the mixture, taking
care that they are well floured. Stir the whole as hard as possible, for
ten minutes after the ingredients are in.

Cover the bottom and sides of a large tin or earthen pan with sheets of
white paper well buttered, and put into it some of the mixture. Then
spread some citron on it, which must not be cut too small; next put a
layer of the mixture, and then a layer of citron, and so on till all is
in, having a layer of mixture at the top.

This cake will require four or five hours baking, in proportion to its
thickness.

Ice it next day.

LAFAYETTE GINGERBREAD.

Must see Rheims, much famed, 'tis said,
For making kings and _gingerbread_.
MOORE.

Five eggs, half pound of brown sugar, half pound fresh butter, a pint of
sugarhouse molasses, a pound and a half of flour, four tablespoonfuls of
ginger, two large sticks of cinnamon, three dozen grains of allspice,
three dozen of cloves, juice and grated peel of two lemons. Stir the
butter and sugar to a cream; beat the eggs very well; pour the molasses
at once into the butter and sugar. Add the ginger and other spice, and
stir all well together. Put in the eggs and flour alternately, stirring
all the time. Stir the whole very hard, and put in the lemon at the
last. When the whole is mixed, stir it till very light. Butter an
earthen pan, or a thick tin or iron one, and put the gingerbread in it.
Bake it in a moderate oven an hour or more, according to