377. One pound of butter, One pound of sugar, Eight eggs, Flour sufficient to form a soft dough, One nutmeg, One tea spoonful of ground cinnamon.
Beat the butter and sugar to a cream. Whisk the eggs very light and add them to it with the spice, and stir in flour enough to form a soft dough.
Roll the dough in strips about four inches long, join the ends so as to form rings. Butter your tins or pans, place them on them, but do not let them touch each other, and bake in a rather quick oven.
378. Two pounds of flour, One pound and a quarter of sugar, Half a pint of milk, Three eggs, and a half pound of butter, One tea spoonful of _dissolved_ salæratus, Essence of lemon to the taste.
Beat the butter and sugar to a cream; add the eggs, which must have been whisked till very thick, and some essence of lemon, then pour in the milk and salæratus. The salæratus should be dissolved in water, and a tea spoonful of this solution be mixed with the milk.
379. Half a pound of butter, One pound of grated cocoa-nut, Three eggs, One pound of white sugar, One table spoonful of rose-water, As much flour as will form a dough.
Peel off the brown skin, wash the cocoa-nut and grate it. Beat the butter and sugar to a cream. Whisk the eggs and add to it, with the rose-water and grated nut. Lastly stir in the flour; as much as will form a dough. Roll it out in strips about four inches long, join the ends and bake them on buttered tins.
380. Three-quarters of a pound of sugar, Three-quarters of a pound of butter, Two pounds of flour, Six eggs, One quart of molasses, One pound of raisins, Half a pound of currants, Two table spoonsful of ginger, One table spoonful of salæratus, Two table spoonsful of cinnamon.
Beat the butter and sugar to a cream. Add to this the eggs well beaten, then the ginger and cinnamon, and molasses and flour. Stir all very hard. Flour the fruit and stir in last, with the salæratus.
Line your pan with several thicknesses of buttered paper, pour in the mixture, and bake in a slow oven.
381. Two cups of butter, Two cups of sugar, One cup of molasses, One cup of cream, Three eggs, One table spoonful of dissolved salæratus, Four heaping cups of flour, Half a cup of ginger.
Beat the butter and sugar to a cream. Whisk the eggs light and add to it, then stir in the other ingredients. Butter a pan or earthen mould and pour in the mixture, bake in a moderate oven. Or it may be baked in queen-cake pans.