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Classic
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page 122
QUEEN CAKE.
Take a pound of fresh butter, cream it well, add gradually a pound of crushed
sugar, and beat them well together; beat the whites of eight eggs to a froth,
and add them to the butter and sugar; then the yolks, after beating them half an
hour; put in a grated nutmeg, and an equal quantity of pounded cinnamon and
mace; beat the whole together, and put in, gradually, a pound of well-dried
flour. Sift some sugar over them, and bake in tins.
RUSKS.
Beat up seven eggs; mix with them half a pint of new milk, warmed, and a quarter
of a pound of fresh butter, melted; add a gill of yeast and three ounces of
sugar; beat in enough flour to make a thick batter; let it rise before the fire
half an hour, then add enough flour to make it into dough. Work it well, and
bake it in small rolls.
JUMBLES.
Take a quart of flour, and stir into it two tea-spoonsful of cream-tartar; rub
into it a tea-cupful of fresh butter, and two tea-cupsful of sugar. Put one
tea-spoonful of soda into a pint of sweet milk, and work it all up into dough.
Make it into jumbles, and bake as soon as made, in a quick oven.
DOUGHNUTS.
Sift together, three tea-cupsful of flour, and one of sugar; rub into it a
table-spoonful of butter. Beat
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Classic
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