460. Tea Cakes

Take of flour, one pound; sugar, one ounce; butter, one ounce; muriatic acid, two drachms; bi-carbonate of soda, two drachms; milk, six ounces; water, six ounces. Rub the butter into the flour; dissolve the sugar and soda in the milk, and the acid in the water. First add the milk. etc., to the flour, and partially mix; then the water and acid, and mix well together; divide into three portions, and bake twenty-five minutes. Flat round tins or earthen pans are the best to bake them in. If the above is made with baking powder, a teaspoonful may be substituted for the acid and soda in the above receipt, and all the other directions carried out as stated above.

If buttermilk is used, the acid, mill and water, must be left out.

461. Unfermented Cake

Take of flour, one pound and a half; bi-carbonate of soda, three drachms; muriatic acid, three drachms; sugar, one ounce and a half; butter, one ounce and a half; milk, twenty ounces; currants, six ounces, more or less. Mix the soda and butter into the flour by rubbing them together; next dissolve the sugar in the milk, and diffuse the acid through it by stirring; then mix the whole intimately, adding fruit at discretion; and bake in a tin or earthen pan.

462. Luncheon Cakes

Take of flour, one pound; muriatic acid, two drachms; bi-carbonate of soda, two drachms; sugar, three ounces; butter, three ounces currants, four ounces; milk, one pint or twenty ounces; bake one hour in a quick oven.

463. Nice Plum Cake

Take of flour, one pound; bi-carbonate of soda, quarter of an ounce; butter, six ounces; loaf-sugar, six ounces; currants, six ounces; three eggs; milk, about four ounces; bake one hour and a half in a tin or pan.

464. Lemon Buns

Take of flour, one pound; bi-carbonate of soda, three drachms; muriatic acid, three drachms; butter, four ounces; loaf-sugar, four ounces; one egg; essence of lemon, six or eight drops; make into twenty buns, and bake in a quick oven fifteen minutes.

465. Soda Cake

Take of flour, half a pound; bi-carbonate of soda, two drachms; tartaric acid, two drachms; butter, four ounces; white sugar, two ounces; currants, four ounces two eggs; warm milk, half a teacupiul.

466. Excellent Biscuits

Take of flour two pounds; carbonate of am monia, three drachms, in fine powder; white sugar, four ounces; arrowroot, one ounce; butter, four ounces; one egg; mix into a stiff paste with new milk, and beat them well with a rolling-pin for half an hour; roll out thin, and cut them out with a docker, and bake in a quick oven for fifteen minutes.

467. Wine Biscuits

Take of flour, half a pound; butter, four ounces; sugar, four ounces; two eggs; carbonate of ammonia, one drachn; white wine enough to mix to a proper consistence, and cut out with a glass.

468. Plain Suet Pudding

Take of flour, one pound and a half; bi-car-bonato of soda, three drachms; muriatic acid, three drachms; beef-suet, four ounces; powdered ginger, half a drachm; water or milk, one pint. Mix according to the directions given for the tea-cake, and boil or steam for two hours.

469. Plum Pudding

Take of flour, one pound; bi-carbonate of soda, two drachms; muriatic acid, two drachms; beef-suet, eight ounces; currants, eight ounces; nutmeg and orange-peel, grated fine, quarter of an ounce; three eggs. To be boiled or steamed four hours.

470. Batter Pudding

Take of flour, four ounces; bi-carbonate of soda, two drachms; a little sugar, and one egg. Mix with milk to a thin batter, and bake in a well-buttered tin, in a brisk oven half an hour. A few currants may be strewed in the bottom of the tin if preferred.