-spoonful of saleratus, a table-spoonful of molasses, a
table-spoonful of cinnamon, a tea-spoonful of cloves, a quarter of an
ounce of mace, or one nutmeg. The sugar should be the brown kind, and
stirred a few minutes with the butter, then the eggs beaten to a froth,
and stirred in. Brown the flour in a pan, over a few coals--stir it
constantly to prevent its burning. It should be done before you commence
making the cake, so as to have it get cold. Stir it into the butter and
sugar gradually, then add the molasses and spice. Dissolve the saleratus
in the milk, then strain it, and mix it with the brandy and wine, to
curdle them--stir the whole into the cake. Just before you put it into
the cake pans, stir in the fruit gradually, a handful of each
alternately. When well mixed in, put it into cake pans, and bake it
immediately. If baked in thick loaves, it takes from two hours and a
half to three hours to bake it sufficiently. The oven should not be of a
furious heat. Black cake cuts the best when three or four weeks old.

216. _Maccaroons._

Soak half a pound of sweet almonds in boiling hot water, till the skins
will rub off easily--wipe them dry. When you have rubbed off the skins,
pound them fine with rosewater. Beat the whites of three eggs to a stiff
froth, then stir in gradually half a pound of powdered white sugar, then
add the almonds. When the almonds are well mixed in, drop the mixture in
small parcels on buttered baking plates, several inches apart, sift
sugar over them, and bake them in a slow oven.

217. _Cocoanut Cakes._

Take equal weights of grated cocoanut and powdered white sugar, (the
brown part of the cocoanut should be cut off before grating it)--add the
whites of eggs beaten to a stiff froth, in the proportion of half a
dozen to a pound each of cocoanut and sugar. There should be just eggs
enough to wet up the whole stiff. Drop the mixture on to buttered
plates, in parcels of the size of a cent, several inches apart. Bake
them immediately in a moderately warm oven.

218. _Tory Wafers._

Melt a tea-cup of butter, half a one of lard, and mix them with a quart
of flour, a couple of beaten eggs, a tea-spoonful of salt, a wine glass
of wine. Add milk till of the right consistency to roll out--roll it out
about the third of an inch in thickness, cut it into cakes with a wine
glass, lay them on buttered baking plates, and bake them a few minutes.
Frost them as soon as baked, and sprinkle comfits