l of saleratus, a tea-cup of milk, a wine glass of wine, or
brandy, one nutmeg, a pound of raisins. Stir the sugar and butter to a
cream, then add the eggs, beaten to a froth, and part of the flour and
the spice--dissolve the saleratus in the milk, strain and mix it with
the brandy, stir it into the cake, with the rest of the flour--add the
raisins just before the cake is put into the pans.

185. _Rusk._

Melt half a pound of butter, and mix it with two-thirds of a pint of
milk--flour to make a thick batter. Add three table-spoonsful of yeast,
and set the batter in a warm place to rise. When light, beat two eggs,
with half a pound of rolled sugar--work it into the batter with the
hand, add a tea-spoonful of salt, a tea-spoonful of cinnamon, and flour
to make them sufficiently stiff to mould up. Mould them up into cakes of
the size you would make biscuit, lay them on flat tins, previously
buttered, let them remain till of a spongy lightness, before baking.
They will bake, in a quick oven, in the course of fifteen minutes.

186. _Whigs._

Mix half a pound of sugar with six ounces of butter, a couple of beaten
eggs, a tea-spoonful of cinnamon. Stir in two pounds of flour, a tea-cup
of yeast, and milk sufficient to make a thick batter. When light, bake
them in small cups.

187. _Nut Cakes._

Heat a pint of milk just lukewarm--stir into it a tea-cup of lard, (the
lard should be melted.) Stir in flour, till it is a thick batter, then
add a small tea-cup of yeast. Set it in a warm place--when light, work
in two tea-cups and a half of rolled sugar, four eggs beaten to a froth,
two tea-spoonsful of cinnamon, and one of salt. Knead in flour to make
it sufficiently stiff to roll out--keep it in a warm place, till risen
again. When it appears of a spongy lightness, roll it out about half an
inch thick, cut it into cakes with a wine glass, let them remain fifteen
or twenty minutes before boiling them--boil them in a pot, with about a
couple of pounds of lard. The fat should be hot enough to boil up as
they are put in, and a brisk fire kept under the pot. It should be
shaken constantly while they are boiling. Only a few should be boiled at
once--if crowded, they will not fry well. If you wish to have them look
nice, dip them into powdered white sugar as soon as fried. The same
lard, with a little more added, will answer to fry several batches of
cakes in, if not burnt.

188. _Crollers._

Dissolve a tea-spoonful of s