INDIAN POUND CAKE.
Eight eggs.
The weight of eight eggs in powdered sugar.
The weight of six eggs in Indian meal, sifted.
Half a pound of butter.
One nutmeg, grated—or a tea-spoonful of cinnamon.
Stir the butter and sugar to a cream. Beat the eggs very light. Stir the meal and eggs, alternately, into the butter and sugar. Grate in the nutmeg. Stir all well. Butter a tin pan, put in the mixture, and bake it in a moderate oven.
CUP CAKE.
Five eggs.
Two large teacupfulls of molasses.
The same of brown sugar, rolled fine.
The same of fresh butter.
One cup of rich milk.
Five cups of flour, sifted.
Half a cup of powdered allspice and cloves.
Half a cup of ginger.
Cut up the butter in the milk, and warm them slightly. Warm also the molasses, and stir it into the milk and butter: then stir in, gradually, the sugar, and set it away to get cool.
Beat the eggs very light, and stir them into the mixture alternately with the flour. Add the ginger and other spice, and stir the whole very hard.
Butter small tins, nearly fill them with the mixture, and bake the cakes in a moderate oven.
