American Cookery

page 34

      A rich Cake.
Rub 2 pound of butter into 5 pound of flour, add 15 eggs (not much beaten) 1
pint of emptins, 1 pint of wine, kneed up stiff like biscuit, cover well and put
by and let rise over night.

To 2 and a half pound raisins, add 1 gill brandy, to soak over night, or if new
half an hour in the morning, add them with 1 gill rose-water and 2 and half
pound of loaf sugar, 1 ounce cinnamon, work well and bake as loaf cake, No. 1.

      Potatoe Cake.
Boil potatoes, peal and pound them, add yolks of eggs, wine and melted butter
work with flour into paste, shape as you please, bake and pour over them melted
butter, wine and sugar.

      Johnny Cake, or Hoe Cake.
Scald 1 pint of milk and put to 3 pints of indian meal, and half pint of
flower--bake before the fire. Or scald with milk two thirds of the indian meal,
or wet two thirds with boiling water, add salt, molasses and shortening, work up
with cold water pretty stiff, and bake as above.

      Indian Slapjack.
One quart of milk, 1 pint of indian meal, 4 eggs, 4 spoons of flour, little
salt, beat together, baked on gridles, or fry in a dry pan, or baked in a pan
which has been rub'd with suet, lard or butter.

      Loaf Cakes.
No. 1. Rub 6 pound of sugar, 2 pound of lard, 3 pound of butter into 12 pound of
flour, add 18 eggs, 1 quart of milk, 2 ounces of cinnamon, 2 small nutmegs, a
tea cup of coriander seed, each pounded fine and sifted, add one pint of brandy,
half a pint of wine, 6 pound of stoned raisins, 1 pint of emptins, in it having
dried your flour in the oven, dry and roll the sugar fine, rub your shortning
and sugar half an hour, it will render the cake much whiter and lighter, heat
the oven with dry wood, for

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