Composition Cake


Five tea-cups of flour, three of sugar, two of butter, five eggs, a

tea-spoonful of saleratus, a tea-cup of milk, a wine glass of wine, or

brandy, one nutmeg, a pound of raisins. Stir the sugar and butter to a

cream, then add the eggs, beaten to a froth, and part of the flour and

the spice--dissolve the saleratus in the milk, strain and mix it with

the brandy, stir it into the cake, with the rest of the flour--add the

raisins just before the cake is put into the pans.



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