PLAIN FRUIT CAKE.--One pound each butter beaten to a cream, sifted
sugar, sifted flour, twelve eggs, whites and yolks, beaten separately.
Two pounds currants, three pounds of stoned raisins chopped, one
nutmeg, a little cinnamon and other spices, half pint wine and brandy
mixed, one pound citron cut in slices and stuck in the batter after
it is in the tin. Bake slowly two to three hours. PLAIN CAKE.--Flour,
three-quarters of a pound; sugar, the same quantity; butter, four
ounces; one egg and two tablespoonfuls of milk. Mix all together and
bake.

PUFFS.--Two eggs beaten very light; one cup of milk, one cup of flour,
and a pinch of salt. The gems should be heated while making the puffs,


which are then placed in a quick oven.

PLUM CAKE.--Six eggs well beaten, one pound of sugar, the same
of flour, butter and currants, four ounces of candied peel, two
tablespoonfuls of mixed spice. When it is all mixed, add one
teaspoonful of carbonate of soda, and one of tartaric acid. Beat it
all up quickly and bake directly.

POUND CAKE.--Take four and a half cups flour, 3 cups each butter and
sugar. Ten eggs, yolks and whites beaten separately. Mix.

PORK CAKE.--Take one pound salt pork chopped fine, boil a few minutes
in half pint water, one cup molasses, two cups sugar, three eggs, two
teaspoons soda, cinnamon, cloves, nutmeg to taste, one pound raisins
chopped fine, flour to make a stiff batter.