is one, eight being
still nicer than six.

BREAD CAKE.

Two cups or a pint-bowlful of raised dough ready for baking; one cup of
butter; two cups of sugar; one teaspoonful of ground cinnamon, or half a
nutmeg grated; three eggs; one teaspoonful of soda in quarter of a cup of
warm water, and half a cup of flour.

Cream the butter, and add the sugar. Then put in the bread dough, and work
together till well mixed. The hand is best for this, though it can be done
with a wooden spoon. Add the eggs, then the flour, and last the soda. Let
it stand in a warm place for one hour, and bake in a moderate oven
forty-five minutes, testing with a broom-straw. A pound of stoned and
chopped raisins is a nice addition. Omitting them, and adding flour enough
to roll out, makes an excellent raised doughnut or bun. Let it rise two
hours; then cut in shapes, and fry in boiling lard. Or, for buns, bake in
a quick oven, and, a minute before taking out, brush the top with a
spoonful of sugar and milk mixed together.

PLAIN BUNS.

One pint-bowlful of dough; one cup of sugar; butter the size of an egg;
one teaspoonful of cinnamon.

Boll the dough thin. Spread the butter upon it. Mix sugar and cinnamon
together, and sprinkle on it. Now turn over the edges of the dough
carefully to keep the sugar in, and press and work gently for a few
minutes, that it may not break through. Knead till thoroughly mixed. Roll
out; cut like biscuit, and let them rise an hour, baking in a quick oven.

The same rule can be used for raised doughnuts.

DOUGHNUTS.

First put on the lard, and let it be heating gradually. To test it when
hot, drop in a bit of bread; if it browns as you count twenty, it is
right. Never let it boil furiously, or scorch. This is the rule for all
frying, whether fritters, croquettes, or cakes.

One quart of flour into which has been sifted a teaspoonful of salt, and
one of soda if sour milk is used, or two of baking powder if sweet milk.
If cream can be had, use part cream, allowing one large cup of milk, or
cream and milk. One heaping cup of fine brown sugar; one teaspoonful of
ground cinnamon, and half a one of mace or nutmeg; use one spoonful of
butter, if you have no cream, stirring it into the sugar. Add two or three
beaten eggs; mixing all as in general directions for cake. They can be
made without eggs. Roll out; cut in shapes, and fry brown, taking them out
with a fork into a sieve set over a pan that all fat may drain