A New System of Domestic Cookery

•ployed, ought to be particularly careful that, no mistakes occur f r o m negligence when large cakes are to be baked.

Plume tike* Mix thoroughly a quarter of a peck of fine flour, well dried with a pound of dry and sifted loaf sugar, three pounds of currants washed, and very dry, half a pound of raisins stoned and chopped, a quarter of an ounce of mace and cloves, twenty Jamaica peppers, a grated n u t m e g , the peel of a lemon cut as fine as possible, and half a pound of almonds blanched, . and beaten with orange flour water. Melt two pounds of butter in a pint and a quarter of c r e a m , but not hot, p u t to it a pint of sweet wine, a glass of brandy, the whites and yelks of twelve e g g s beaten apart, and half a pint of good yeast. Strain this liquid by degrees into the dry ingredients, beating t h e m together a full hour, then butter the hoop, or pan, and bake it. A s you put the batter into the hoop, or pan, throw in plenty of citron, lemon, and orangecandy.

If you ice the cake, take half a pound of double refined sugar sifted," and p'iit a little with the white of an egg, beat it weft, and by d e g r e e s pour in the remainder. It m u s t be whisked n e a r an hour, with the addition of a little o r a n g e flour water, butmind not to put too m u c h . W h e n the pake is done, pour the iceing over, and return it to the oven for fifteen m i n u t e s ; but if the oven be warmt keep it near the m o u t h , and t h e door open; lest the colour be spoiled.

Another Plu?nbcake.

Flour dried, and currants washed and picked, four pounds, sugar pounded and sifted one pound