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.
CARAWAY CAKES.
Take one pound of flour, three quarters of a pound of sugar, half a
pound of butter, a glass of rose-water, four eggs, and half a tea-cup
of caraway seed,--the materials well rubbed together and beat up. Drop
them from a spoon on tin sheets, and bake them brown in rather a slow
oven. Twenty minutes, or half an hour, is enough to bake them.
DOUGH-NUTS.
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