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Classic
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page 161
WINE CAKES
One-quarter pound of butter, one-half pound of sugar, one egg, a few drops of
essence of lemon, and a good half pound of flour. Mix, roll thin, and cut out in
round cakes. They are very nice with wine.
NAPLES BISCUIT
Beat four eggs light; add half a pound of fine white sugar, and half a pound of
sifted flour. Flavor with essence of lemon.
SHREWSBURY CAKE
Beat to a cream half a pound of butter, and three-quarters of a pound of sugar;
add five weill beaten eggs, a nutmeg, some essence, and about a quart of flour.
Sift the flour, mix it well, and drop the mixture with a spoon on buttered tins.
Add currants if you wish.
COFFEE CAKE
One cup of butter, two cups of sugar, one cup of molasses, one cup of strong
coffee, two eggs, five cups of flour, one teaspoonful of soda, one cup of
currants, one cup of raisins. Spice to taste.
NICE DROP CAKES
One-half pound sugar, one-quarter pound of butter creamed together, four well
beaten eggs, one-half pound of currants, a spoonful of brandy, grated nutmeg or
lemon peel, and flour sufficient for a stiff batter. Beat well. Drop by
spoonfuls on buttered tins and bake in a quick oven. They are light and tender.
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