hot, or cold, as is most convenient. It will dry in a warm room, a
short distance from a gentle fire, or in a warm oven.


LOAF CAKE.

Very good loaf cake is made with two pounds of flour, half a pound
of sugar, quarter of a pound of butter, two eggs, a gill of sweet
emptings, half an ounce of cinnamon, or cloves, a large spoonful of
lemon-brandy, or rose-water; if it is not about as thin as goad white
bread dough, add a little milk. A common sized loaf is made by these
proportions. Bake about three quarters of an hour.

A handy way to make loaf cake is, to take about as much of your white
bread dough, or sponge, as you think your pan will hold, and put it
into a pan in which you have already beat up three or four eggs, six
ounces of butter warmed, and half a pound of sugar, a spoonful of
rose-water, little sifted cinnamon, or cloves. The materials should be
well mixed and beat before the dough is put in; and then it should be
all kneaded well together, about as stiff as white bread. Put in half
a pound of currants, or raisins, with the butter, if you choose. It
should Stand in the pan two or three hours to rise; and be baked about
three quarters of an hour, if the pan is a common sized bread-pan.

If you have loaf cake slightly injured by time, or by being kept in
the cellar, cut off all appearance of mould from the outside, wipe
it with a clean cloth, and wet it well with strong brandy and water
sweetened with sugar; then put it in your oven, and let the heat
strike through it, for fifteen or twenty minutes. Unless very bad,
this will restore the sweetness.