lt half a pound of butter in a quart
of molasses, mix it with the flour, knead it well, cut it in shapes, and
bake it.

* * * * *

SUGAR GINGER BREAD.

Take two pounds of the nicest brown sugar, dry and pound it, put it into
three quarts of flour, add a large cup full of powdered ginger, and sift
the mixture; wash the salt out of a pound of butter, and cream it; have
twelve eggs well beaten; work into the butter first, the mixture, then
the froth from the eggs, until all are in, and it is quite light; add a
glass of brandy butter shallow moulds, pour it in, and bake in a quick
oven.

* * * * *

DOUGH NUTS--A YANKEE CAKE.

Dry half a pound of good brown sugar, pound it and mix it with two
pounds of flour, and sift it; add two spoonsful of yeast, and as much
new milk as will make it like bread: when well risen, knead in half a
pound of butter, make it in cakes the size of a half dollar, and fry
them a light brown in boiling lard.

* * * * *

RISEN CAKE.

Take three pounds of flour, one and a half of pounded sugar, a
tea-spoonful of cloves, one of mace, and one of ginger, all finely
powdered--pass the whole through a sieve, put to it four spoonsful of
good yeast, and twelve eggs--mix it up well, and if not sufficiently
soft, add a little milk: make it up at night, and set it to rise--when
well risen, knead into it a pound of butter, and two gills of brandy;
have ready two pounds of raisins stoned, mix all well together, pour it
into a mould of proper size, and bake it in an oven heated as for bread;
let it stand till thoroughly done, and do not take it from the mould
until quite cold.

* * * * *

POUND CAKE.

Wash the salt from a pound of butter, and rub it till it is soft as
cream--have ready a pound of flour sifted, one of powdered sugar, and
twelve eggs well beaten; put alternately into the butter, sugar, flour,
and the froth from the eggs--continuing to beat them together till all
the ingredients are in, and the cake quite light: add some grated lemon
peel, a nutmeg, and a gill of brandy; butter the pans, and bake them.
This cake makes an excellent pudding, if baked in a large mould, and
eaten with sugar and wine. It is also excellent when boiled, and served
up with melted butter, sugar and wine.

* * * * *

SAVOY OR SPUNGE CAKE.

Take twelve fr