COMMON CAKE 

Ingredients --: 2 lb. flour , 4 oz. butter or clarified dripping , 1/2 oz. caraway seeds , 1/4 oz. allspice , 1/2 lb. pounded sugar , 1 lb. currents , 1 pint milk , 3 tablespoonfuls fresh yeast

Mode --: Rub the butter lightly into the flour ; add the dry ingredients , and mix well together , make the milk warm , but not hot ; stir in the yeast , and with this liquid make the whole into a light dough; knead well , and line the cake tins with strips of buttered paper , abour 6 inches higher than the top of the tin , put in the dough ; stand it in a warm place to rise for more than an hour ; then bake the cakes in a well heated oven , if this quantity be divided in two it will take from 1 1/2 to 2 hours baking

Time --: 1 3/4 to 2 1/4 hours      Cost --: 1 s. 9 d.   Suffficient for 2 moderate sized cakes

                                                              GINGERBREAD 

Ingredients --: 1/2 lb. flour , 1/2 lb. treacle , 2 oz. butter , 1 teaspoonful of baking powder , 1/2 teaspoonful powdered ginger , 1 egg , a little salt

Mode --: Mix the ginger , salt and baking powder with the flour , rub in the butter , then mix with the treacle and the egg , well beaten , line a tin with a strip of buttered paper , pour beaten mixture into tin , place in a well heated oven and bake for 1 1/2 hours , when done duust the top with fine sugar

Time --: 1 1/2 hours      Cost --: 6 d.

                                                                  POUND CAKE

Ingredients --: 1 lb. butter , 1 1/4 lb. fflour , 1 lb. pounded loaf sugar , 1 lb. currents , 9 eggs , 2 oz. candied peel , 1/2 oz. citron , 1/2 oz, sweet almonds ; when liked , a little pounded mace

Mode --: Work the butter to a cream , dredge in the flour , add the sugar , currents , candied peel , cut into neat slices , and the almonds , which should be blanched and chopped , and mix these well together ; whisk the eggs , and let them be thoroughly blended with tthe dry ingredients , beat the cake well for 20 minutes , and put it into a round tin , lined at the bottom and sides with a strip of buttered white paper, bake from 1 1/2 to 2 hours , and let the oven be well heated when the cake is put in , or the currents will all sink to the bottom , to make this preparation light , the yolks and whites of the eggs should be beaten separately , and added separately , a glass of wine is sometimes added to tthe mixture

Time --: 1 1/2 to 2 hours                    Cost --: 2 s. 6 d.

                                                                   PLUM CAKE 

Ingredients --: 1 lb. flour , 1/4 lb. butter , 1/2 lb. sugar ,  1/2 lb. currents , 2 oz. candied lemon peel , 1/2 pint milk , 1 teaspoonful ammonia or carbonate of soda

Mode --: Put the flour into a basin with the sugar , currents , and sliced candied peel ; beat the butter to a cream , and mix these ingredients together with the milk , stir the ammonia into 2 tablespoonfuls of milk ; add it to the dough , and beat the whole well , until everything is thoroughly mixed , put the dough into a buttered tin , and baked the cake from 1 1/2 to 2 hours

Time --: 1 1/2 to 2 hours        Cost ---: 1 s. 2 d.     don't ask me why it's called plum, when has none in it

                                                                   RICE CAKE 

Ingredients --: 1/2 lb. ground rice , 1/2 lb. flour , 1/2 lb.  loaf sugar , 9 eggs , 20 drops essence of lemon , or the rind of one lemon , 1/2 lb. butter

Mode --: Separate the whites from the yolks of the eggs ; whisk them well , and add to the latter the butter beaten to a cream stir in the flour , rice , and lemon (if the rnd is used it must be very finely minced) and beat the mixture well ; then add the whites of the eggs , beat the cake again for some time , put it into a buttered mould or tin and bake it for nearly 1 1/2 hours , it may be flavoured with essence of almonds

Time --: 1 to 1 1/2 hours            Cost --: 1 s. 6 d.

                                                       SAUCER CAKE FOR TEA 

Ingredients --: 1/4 lb. flour , 1/4 lb. tous-les-mois , 1/4 lb. pounded  white sugar , 1/4 lb. butter , 2 eggs , 1 oz. candied orange or lemon peel

Mode --: Mix the flour and tous-les-mois together; add the sugar , the candied peel , cut into thin slices , the butter beaten to a cream , and the eggs well whisked , beat the mixture for 10 minutes , put it intto a buttered cake tin, or mould or a soup plate , lined with a piece of buttered paper , bake the cake in a moderate oven from 1 to 1 1/4 hour , put it away in a covered canister , it will remain good some weeks, even if cut into slices

Time --: 1 to 1 1/4 hours      Cost --: 1 s. 1 d.

                                                                SEED CAKE 

Ingredients --: 1/2 quarten dough . 1/4 lb. good dripping , 6 oz. moist sugar , 1/2 oz. caraway seeds , 1 egg

Mode --: If the dough is sent in from the baker's , put it in a basin , covered with a cloth , and set it in a warm place to rise , then with a wooden spoon beat the dripping to a liquid ; add it with the other ingredients , to the dough , and beat it until everything is thoroughly mixed , put it into a buttered tin , and bake the cake for rather more than 2 hours

Time --: rather more than 2 hours                 Cost --: 9 d.

                                                      SPONGE CAKE  

Ingredients --: The weight of 8 eggs in pounded loaf sugar , the weight of 5 in flour , the rind of 1 lemon , 1 tablespoonful brandy, 8 eggs

Mode --: Put the eggs into one side of the scales , and take the weight of 8 in pounded loaf sugar , and the weight of 5 in good dry flour separate the yolks from the whites of the eggs ; beat the former , put them into a saucepan with the sugar , aand let them remain over the fire until milk warm , keepin them well stirred , then put them into a basin , add the grated lemon rind , mixed with the brandy , and stir well together , dredging in the fflour gradually , whisk the whites of the eggs to a stiff froth , stir to the flour , beat the cake for 1/4 hour , and put it into a buttered mould , put the cake immediately into a quick oven and bake for 1 1/2 hour , the flavouring may be varied by adding a few drops of essence of almonds , instead of the lemon rind

Time --: 1 1/2 hour           Cost --: 1 s. 3 d.