Cup Cake Recipe

Mix three tea-cups of sugar with one and a half of butter. When white,

beat three eggs, and stir them into the butter and sugar, together with

three tea-cups of sifted flour, and rosewater or essence of lemon to the

taste. Dissolve a tea-spoonful of saleratus in a tea-cup of milk, strain

it into the cake, then add three more tea-cups of sifted flour. Bake the

cake immediately, either in cups or pans.

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