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
