Page:Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.djvu/71

Rh INDIAN POUND CAKE.

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.

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.