choose; half a pint of good
yeast; wet it with milk as soft as it can be and be moulded on a
board. Set to rise over night in winter; in warm weather, three hours
is usually enough for it to rise. A loaf, the size of common flour
bread, should bake three quarters of an hour.

SPONGE CAKE.

The nicest way to make sponge cake, or diet-bread, is the weight
of six eggs in sugar, the weight of four eggs in flour, a little
rose-water. The whites and yolks should be beaten thoroughly and
separately. The eggs and sugar should be well beaten together; but
after the flour is sprinkled, it should not be stirred a moment longer
than is necessary to mix it well; it should be poured into the pan,
and got into the oven with all possible expedition. Twenty minutes is
about long enough to bake. Not to be put in till some other articles
have taken off the first few minutes of furious heat.

WEDDING CAKE.

Good common wedding cake may be made thus: Four pounds of flour, three
pounds of butter, three pounds of sugar, four pounds of currants,
two pounds of raisins, twenty-four eggs, half a pint of brandy, or
lemon-brandy, one ounce of mace, and three nutmegs. A little molasses
makes it dark colored, which is desirable. Half a pound of citron
improves it; but it is not necessary. To be baked two hours and a
half, or three hours. After the oven is cleared, it is well to shut
the door for eight or ten minutes, to let the violence of the heat
subside, before cake or bread is put in.

To make icing for your wedding cake, beat the whites of eggs to an
entire froth, and to each egg add five teaspoonfuls of sifted loaf
sugar, gradually; beat it a great while. Put it on when your cake is
hot, or cold, as is most convenient. It will dry in a warm room, a
short distance from a gentle fire, or in a warm oven.

LOAF CAKE.

Very good loaf cake is made with two pounds of flour, half a pound
of sugar, quarter of a pound of butter, two eggs, a gill of sweet
emptings, half an ounce of cinnamon, or cloves, a large spoonful of
lemon-brandy, or rose-water; if it is not about as thin as goad white
bread dough, add a little milk. A common sized loaf is made by these
proportions. Bake about three quarters of an hour.

A handy way to make loaf cake is, to take about as much of your white
bread dough, or sponge, as you think your pan will hold, and put it
into a pan in which you have already beat up three or four eggs, six
ounces of butter warmed, a