ump sugar, half a nutmeg grated, a handful of currants, two
eggs, and a large pinch of carbonate of soda, or a little baking
powder. To be baked in a slack oven for ten minutes or a quarter of an
hour. The above quantity will make about thirty excellent cakes.

2095. A very Nice and Cheap Cake.

Two pounds and a half of flour, three quarters of a pound of sugar,
three quarters of a pound of butter, half a pound of currants or
quarter of a pound of raisins, quarter of a pound of orange peel, two
ounces of caraway seeds, half an ounce of ground cinnamon or ginger,
four teaspoonfuls of carbonate of soda or some baking powder; mixed
well, with rather better than a pint of new milk. The butter must be
well melted previous to being mixed with the ingredients.

2096. "Jersey Wonders."

The oddity of these "wonders" consists solely in the manner of
cooking, and the shape consequent. Take two pounds of flour, six
ounces of butter, six ounces of white sugar, a little nutmeg, ground
ginger, and lemon peel; beat eight eggs, and knead them all well
together; a taste of brandy will be an improvement. Roll the paste
into a long mass about the thickness of your wrist; cut off a slice
and roll it into an oval, about four inches long and three inches
wide, not too thin; cut two slits in it, but not through either end,
there will then be three bands. Pass the left one through the aperture
to the right, and throw it into a _brass_ or _bell-metal_ skillet of
BOILING lard or beef or mutton dripping. You may cook three or four at
a time. In about two minutes turn them with a fork, and you will find
them browned, and swollen or risen in two or three minutes more.
Remove them from the pan to a dish, when they will dry and cool.

[THEY MUST HUNGER IN FROST WHO WILL NOT WORK IN HEAT.]

2097. Muffins.

Add a pint and a half of good ale yeast (from pale malt, if possible)
to a bushel of the very best white flour; let the yeast lie all night
in water, then pour off the water quite clear; heat two gallons of
water just milk-warm, and mix the water, yeast, and two ounces of salt
well together for about a quarter of an hour. Strain the whole, and
mix up your dough as light as possible, letting it lie in the trough
an hour to rise; next roll it with your hand, pulling it into little
pieces about the size of a large walnut. These must be rolled out thin
w