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Plebeian ginger bread.

Mix three large spoonsful of pounded ginger, with three quarts of flour—­sift it, dissolve three tea-spoonsful of pearl-ash in a cup of water, and pour it on the flour; melt half a pound of butter in a quart of molasses, mix it with the flour, knead it well, cut it in shapes, and bake it.

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Sugar ginger bread.

Take two pounds of the nicest brown sugar, dry and pound it, put it into three quarts of flour, add a large cup full of powdered ginger, and sift the mixture; wash the salt out of a pound of butter, and cream it; have twelve eggs well beaten; work into the butter first, the mixture, then the froth from the eggs, until all are in, and it is quite light; add a glass of brandy butter shallow moulds, pour it in, and bake in a quick oven.

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Dough nuts—­A yankee cake.

Dry half a pound of good brown sugar, pound it and mix it with two pounds of flour, and sift it; add two spoonsful of yeast, and as much new milk as will make it like bread:  when well risen, knead in half a pound of butter, make it in cakes the size of a half dollar, and fry them a light brown in boiling lard.

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Risen cake.

Take three pounds of flour, one and a half of pounded sugar, a tea-spoonful of cloves, one of mace, and one of ginger, all finely powdered—­pass the whole through a sieve, put to it four spoonsful of good yeast, and twelve eggs—­mix it up well, and if not sufficiently soft, add a little milk:  make it up at night, and set it to rise—­when well risen, knead into it a pound of butter, and two gills of brandy; have ready two pounds of raisins stoned, mix all well together, pour it into a mould of proper size, and bake it in an oven heated as for bread; let it stand till thoroughly done, and do not take it from the mould until quite cold.

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Pound cake.

Wash the salt from a pound of butter, and rub it till it is soft as cream—­have ready a pound of flour sifted, one of powdered sugar, and twelve eggs well beaten; put alternately into the butter, sugar, flour, and the froth from the eggs—­continuing to beat them together till all the ingredients are in, and the cake quite light:  add some grated lemon peel, a nutmeg, and a gill of brandy; butter the pans, and bake them.  This cake makes an excellent pudding, if baked in a large mould, and eaten with sugar and wine.  It is also excellent when boiled, and served up with melted butter, sugar and wine.

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Savoy or spunge cake.

Take twelve fresh eggs, put them in the scale, and balance them with sugar:  take out half, and balance the other half with flour; separate the whites from the yelks, whip them up very light, then mix them, and sift in, first sugar, then flour, till both are exhausted; add some grated lemon peel; bake them in paper cases, or little tin moulds.  This also makes an excellent pudding, with butter, sugar, and wine, for sauce.