of seeded raisins, a quarter
of a pound of citron, and a quarter of a pound of almonds, blanched and
pounded fine. To blanch almonds, see directions in No. 168.

193. _Washington Cake._

Stir together, till quite white, a pound of sugar, three-quarters of a
pound of butter, then add four beaten eggs. Stir in gradually a pound
and a half of flour. Dissolve a tea-spoonful of saleratus in a tea-cup
of milk, strain and mix it with a glass of wine, then stir it into the
cake, together with a tea-spoonful of rosewater, and half a nutmeg. Just
before it is baked, add a pound of seeded raisins.

194. _Cup Cake._

Mix three tea-cups of sugar with one and a half of butter. When white,
beat three eggs, and stir them into the butter and sugar, together with
three tea-cups of sifted flour, and rosewater or essence of lemon to the
taste. Dissolve a tea-spoonful of saleratus in a tea-cup of milk, strain
it into the cake, then add three more tea-cups of sifted flour. Bake the
cake immediately, either in cups or pans.

195. _Plain Cream Cake._

Dissolve a tea-spoonful of saleratus in a wine glass of milk, strain it
on to a little sifted flour, beat three eggs with a tea-cup of rolled
sugar, mix them with the above ingredients, together with half a grated
nutmeg. Add a tea-cup of thick cream, and sifted flour to render it of
the consistency of unbaked pound cake. Bake it as soon as the cream and
flour are well mixed in, as stirring the cream much decomposes it.

196. _Rich Cream Cake._

Stir together, till very white, half a pound of butter, three-quarters
of a pound of sugar. Beat the whites and yelks of seven eggs separately
to a froth, stir them into the cake--put in a wine glass of brandy, a
grated nutmeg, and a pound and a half of sifted flour. Just before it is
baked, add half a pint of thick cream, and a pound of seeded raisins.

197. _Cymbals._

Half a pound of sugar, a quarter of a pound of butter, a couple of eggs,
half a nutmeg, a tea-spoonful of saleratus, half a tea-cup of milk. Stir
the butter and sugar together, then add the eggs and a little flour,
stir in the milk and saleratus, which should be previously strained,
then add enough flour to make it stiff enough to roll out--roll it out
half an inch thick, in pounded white sugar, cut it with a tumbler into
cakes, and bake them on flat buttered tins.

198. _Rich Loaf Cake._

Stir gradually into a pint of lukewarm milk a pound of sifted wheat
flour