nd half a pound of sugar, a spoonful of
rose-water, little sifted cinnamon, or cloves. The materials should be
well mixed and beat before the dough is put in; and then it should be
all kneaded well together, about as stiff as white bread. Put in half
a pound of currants, or raisins, with the butter, if you choose. It
should Stand in the pan two or three hours to rise; and be baked about
three quarters of an hour, if the pan is a common sized bread-pan.

If you have loaf cake slightly injured by time, or by being kept in
the cellar, cut off all appearance of mould from the outside, wipe
it with a clean cloth, and wet it well with strong brandy and water
sweetened with sugar; then put it in your oven, and let the heat
strike through it, for fifteen or twenty minutes. Unless very bad,
this will restore the sweetness.

CARAWAY CAKES.

Take one pound of flour, three quarters of a pound of sugar, half a
pound of butter, a glass of rose-water, four eggs, and half a tea-cup
of caraway seed,--the materials well rubbed together and beat up. Drop
them from a spoon on tin sheets, and bake them brown in rather a slow
oven. Twenty minutes, or half an hour, is enough to bake them.

DOUGH-NUTS.

For dough-nuts, take one pint of flour, half a pint of sugar, three
eggs, a piece of butter as big as an egg, and a tea-spoonful of
dissolved pearlash. When you have no eggs, a gill of lively emptings
will do; but in that case, they must be made over night. Cinnamon,
rose-water, or lemon-brandy, if you have it. If you use part lard
instead of butter, add a little salt. Not put in till the fat is very
hot. The more fat they are fried in, the less they will soak fat.

PANCAKES.

Pancakes should be made of half a pint of milk, three great spoonfuls
of sugar, one or two eggs, a tea-spoonful of dissolved pearlash,
spiced with cinnamon, or cloves, a little salt, rose-water, or
lemon-brandy, just as you happen to have it. Flour should be stirred
in till the spoon moves round with difficulty. If they are thin, they
are apt to soak fat. Have the fat in your skillet boiling hot, and
drop them in with a spoon. Let them cook till thoroughly brown. The
fat which is left is good to shorten other cakes. The more fat they
are cooked in, the less they soak.

If you have no eggs, or wish to save them, use the above ingredients,
and supply the place of eggs by two or three spoonfuls of lively
emptings; but in this case they must be made five or si