little sugar added to the other
ingredients: they should be put in after the butter is rubbed in. These
cakes should be buttered, and eaten hot as soon as baked; but, when
stale, they are very nice split and toasted; or, if dipped in milk, or
even water, and covered with a basin in the oven till hot, they will be
almost equal to new.

_Time_.--1/4 to 1/2 hour.

_Average cost_, 10d.

_Sufficient_ to make 8 tea-cakes.

_Seasonable_ at any time.

TO TOAST TEA-CAKES.

[Illustration: TEA-CAKES.]

1787. Cut each tea-cake into three or four slices, according to its
thickness; toast them on both sides before a nice clear fire, and as
each slice is done, spread it with butter on both sides. When a cake is
toasted, pile the slices one on the top of the other, cut them into
quarters, put them on a very hot plate, and send the cakes immediately
to table. As they are wanted, send them in hot, one or two at a time,
as, if allowed to stand, they spoil, unless kept in a muffin-plate over
a basin of boiling water.

A NICE YEAST-CAKE.

1788. INGREDIENTS.--1-1/2 lb. of flour, 1/2 lb. of butter, 1/2 pint of
milk, 1-1/2 tablespoonful of good yeast, 3 eggs, 3/4 lb. of currants,
1/2 lb. of white moist sugar, 2 oz. of candied peel.

_Mode_.--Put the milk and butter into a saucepan, and shake it round
over a fire until the butter is melted, but do not allow the milk to get
very hot. Put the flour into a basin, stir to it the milk and butter,
the yeast, and eggs, which should be well beaten, and form the whole
into a smooth dough. Let it stand in a warm place, covered with a cloth,
to rise, and, when sufficiently risen, add the currants, sugar, and
candied peel cut into thin slices. When all the ingredients are
thoroughly mixed, line 2 moderate-sized cake-tins with buttered paper,
which should be about six inches higher than the tin; pour in the
mixture, let it stand to rise again for another 1/2 hour, and then bake
the cakes in a brisk oven for about 1-1/2 hour. If the tops of them
become too brown, cover them with paper until they are done through. A
few drops of essence of lemon, or a little grated nutmeg, may be added
when the flavour is liked.

_Time_.--From 1-1/4 to 1-1/2 hour. _Average cost_, 2s.

_Sufficient_ to make 2 moderate-sized cakes.

_Seasonable_ at any time.

[Illustration]

[Illustration]

CHAPTER XXXVI.

GENERAL OBSERVATIONS ON BEVERAGES.

1789. Beverages are innumerable in their variety;