aleratus in four table-spoonsful of milk, or
leave out one spoonful of milk, and substitute one of wine. Strain it on
to half a pint of flour, four table-spoonsful of melted butter, or lard,
and a tea-spoonful of salt. Beat four eggs, with six heaping
table-spoonsful of rolled sugar--work them into the rest of the
ingredients, together with a grated nutmeg--add flour to make them stiff
enough to roll out easily. They should be rolled out about half an inch
thick, cut with a jagging iron or knife into strips about half an inch
wide, and twisted, so as to form small cakes. Heat a pound of lard in a
deep pot or kettle, (some cooks use a frying pan to fry crollers in, but
they are more apt to burn when fried in a pan.) The fat should boil up,
as the cakes are laid in, and they should be constantly watched while
frying. When brown on the under side, turn them--when brown on both
sides, they are sufficiently cooked.

189. _Molasses Dough Cake._

Melt half a tea-cup of butter, mix it with a tea-cup of molasses, the
juice and chopped rind of a fresh lemon, a tea-spoonful of
cinnamon--work the whole with the hand into three tea-cups of raised
dough, together with a couple of beaten eggs. Work it with the hand for
ten or twelve minutes, then put it into buttered pans. Let it remain ten
or fifteen minutes before baking it.

190. _Sugar Dough Cake._

Dissolve a tea-spoonful of saleratus in a wine glass of wine, or
milk--strain it on to three tea-cups of raised dough. Work into the
dough a tea-cup of lukewarm melted butter, two tea-cups of rolled sugar,
three eggs well beaten, and a couple of tea-spoonsful of cinnamon. Work
the whole well together for a quarter of an hour, then put it into cake
pans. Let it stand in a warm place fifteen or twenty minutes, before
baking it.

191. _Measure Cake._

Stir to a cream a tea-cup of butter, two of sugar, then stir in four
eggs beaten to a froth, a grated nutmeg, and a pint of flour. Stir it
until just before it is baked. It is good either baked in cups or pans.

192. _French Cake._

One pound of sugar, three quarters of a pound of butter, a pound and a
half of flour, twelve eggs, a gill each of wine, brandy, and of milk.
Mix the sugar and butter together--when white, add the eggs, beaten to a
froth, (the whites and yelks should be separated)--then stir in the
flour, the milk and wine, and one-fourth of a grated nutmeg. Just before
it is baked, add three-quarters of a pound