A pint of water, half a pound of butter, three quarters of a pound of flour, and ten eggs. Boil the water, melt the butter in it, stir in the flour dry while it boils; when it is cool, add a teaspoonful of saleratus, and the eggs well beaten. Drop the mixture on buttered tins with a table-spoon, and bake twenty minutes.
To make the inside, take one cup of flour, two cups of sugar, one quart of milk, and four eggs. Beat the flour, sugar, and eggs together, and stir into the boiling milk. When the mixture is sufficiently scalded, season it with lemon.
When the cakes are cool, cut them open and add the cream.
To one teacup of butter, three of sugar, half a cup of milk or cream, three eggs, one small teaspoonful of saleratus, and flour to make it rather stiff.
Seven teacups of flour, three of sugar, two of butter, one of milk or cream, one nutmeg, three eggs, one large teaspoonful of saleratus.
One cup of butter, two of sugar, six of flour, half a cup of new milk, three eggs, half a nutmeg, a few drops of essence of lemon, and one teaspoonful of saleratus. Roll the dough thin, then take it up and sift a little white sugar upon the board, and lay it down upon the sugar and make it _very_ thin. Then cut it in rounds, and with a wide knife take them from the board and turn them over upon the baking pan, so that the sugared side will be uppermost. Bake five or six minutes.
Beat the whites of nine fresh eggs to a stiff froth, then mix with it fifteen spoonfuls of finest white sugar, and five or six drops of essence of lemon. Drop them on paper with a teaspoon, sift sugar over them, and bake them in a slow oven.
Grate a cocoanut, and weigh it, then add half the weight of powdered sugar, and the white of one egg cut to a stiff froth. Stir the ingredients together, then drop the mixture with a dessert spoon upon buttered white paper, or tin sheets, and sift sugar over them. Bake in a slow oven fifteen minutes.
A pound and a quarter of flour, a pound of sugar, three quarters of a pound of butter, five eggs, a quarter of a pound of currants, a gill or small teacup of milk, half a teaspoonful of saleratus, half a wine-glass of wine. Drop them on tins with a spoon, and bake in rather a quick oven.