DUCHESS OF SUNDERLAND RECIPES. 379
brandy, t of white wine. You will make the cakes as follows: First have all your ingredients ready, your flour and sugar finely sifted and dredged, your currants well washed and dredged, your mould papered, then take a pan, crock or flat pudding disband put your butter in it; if in winter, put it on the hot plate to get a little warm, then with your hands quite clean beat it to a cream, then add your sugar, and beat it on until it becomes very white and light, which it will be, if beaten half or one hour, then add 4 eggs and beat on for a quarter of an hour longer, then add the other 4, and by degrees put in the brandy and white wine, then beat in your flour, and when well mixed put in your fruit and your other ingredients, and when well mixed put in your mould. Your oven must not be too hot. Bake 1 1-2 hours.
Frosting for the Plum Cake.—Put to the whites of 3 eggs as much very fine sugar sifted as will make it like a stiff paste, then with a wooden spoon beat and work it in your crock until you see it is becoming more a liquid, then add by degrees a little more white of an egg and lemon juice, and beat it until it becomes quite light, which it will in about three-quarters of an hour: then spread it on your cake with a knife, first having your cake a little warm from having it before the fire. It is not necessary that you should ice your cake the same day you make it; you need not put it in the oven when finished, but set it at a distance from the fire and it will get sufficiently dry.
To make Excellent Sponge or Savoy Cake.—One pound of sugar, 1 lb. of flour and 14 eggs; or 1 lb. of sugar, 3 1-4 lb. of sifted flour and 12 eggs. Take a pan crock, and put in your eggs and sugar together, and with a wire whisk, beat them well for 1-4 of an hour, then have ready your preserving pan of boiling water, and put your pan crock standing in it, and continue to beat it well, until it becomes rather more than blood warm then take it out of the warm water, and beat until cold; or, if in a hurry, put your crock into cold water, continuing to beat on until quite cold; have ready your shapes, buttered and sugared, and then add your flour gently with a wooden spoon. Bake 1 hour in a rather quick oven. Note.—This same material, by adding a little more lemon peel to it, will make Naple biscuit.
To make an Excellent Sponge Cake.—Fifteen eggs, 12 oz. of powdered sugar, the juice of 1-2 a lemon, a little of the rind, 12 oz. of flour, to be prepared as follows: First weigh your sugar and flour, have ready your pan crock, put in both your yolks and whites of eggs; beat with a whisk 5 minutes, then put in your sugar and beat both well for 15 minutes, then set your crock in boiling water, continuing to beat it well until the batter becomes luke warm, or about