2 lbs. of butter, 2 lbs. of sugar, 2 lbs. of eggs, 2 lbs. of flour, 1 lb. of patent flour, 3 lbs. of sultana raisins. Cream this cake in the usual way, bake in small round hoops, weighed out at 1 lb. each. Bake in moderate oven. 169.--Jubilee Cakes. 4½ lbs. of flour, 1 lb. 6 ozs. of butter, 1 lb. 14 ozs. of castor sugar, 11 eggs, 1¼ oz. of carbonate of soda, 1¾ oz. of cream of tartar, churned milk to dough. Weigh the flour, add the tartar and soda, make a bay; have the butter previously warmed, put it in the bay with the sugar, cream it well with your hand, adding the eggs gradually, then mix all together and make into a nice batter. Weigh at 1 lb. for sixpence. This makes a number of cakes of various kinds--such as _Citron Cake_, by adding a small quantity of thinly chopped citron; _Madeira Cake_, by dusting the top with castor sugar, and placing two pieces of peel on the top; _Plum Cake_, by adding a few currants and cut peel; _Cocoa-nut Cake_, by adding a little cocoa-nut to the mixture, and dusting the top with cocoa-nut; and _Seed Cake_, by adding a few seeds. It is a capital mixture when nicely got up. FOOTNOTE: [B] Nutmegs, mace, and cinnamon. IX. HANDY WHOLESALE RECIPES FOR SMALL MASTERS. 170.--Soda Cakes or Scones. 12 lbs. of flour, 6 ozs. of cream of tartar, 3 ozs. of carbonate of soda, 12 ozs. of lard, 2 ozs. of salt. Dough up with churned milk, mix the tartar and soda with the flour, rub the lard in the flour, make a bay, add the salt, and make into a nice dough with milk. Weigh off at 6 ozs. for a penny. Mould round, pin out the breadth of a small saucer, wash the top with milk, bake on the bottom of a good sound oven. Dock them with a docker. 171.--Currant or Milk Scones. 6 lbs. of flour, 6 ozs. of lard, 6 ozs. of sugar, 3 ozs. of cream of tartar, 1½ oz. soda, 1 lb. of currants, 1 oz. of salt; buttermilk to dough. Mix as above. Weigh off at 11 ozs. for 2d., mould, pin out and cut in four; put on flat clean tins; wash with egg on top. Bake in a sound oven. 172.--Sugar or White Spice Biscuits. 7 lbs. of good fine flour, 12 ozs. of lard, 3 lbs. of moist sugar, 4 ozs. of ammonia, churned milk to dough; mix as above, but do not work the mixture too much. Take about 4 lbs. of the dough, work it into a square or round shape, pin it out a little thicker than a penny piece, cut out either in shapes or farthing or halfpenny biscuits, but well dock the sheet before you cut them. Bake on greased tins; wash on top; a few currants strewn on the shapes. Bake in a sharp oven. 173.--Halfpenny Scotch Cakes. 3½ lbs. of flour, 12 ozs. of lard, 12 ozs. of sugar, ¼ oz. voil, and a little milk, as much as will dissolve the volatile salts and sugar. Mix as above, but well rub the dough; make it nice and easy to work off. Pin out a sheet about ¼ of an inch thick, cut out with a small round cutter; dock each one well; pinch round the edges with the finger and thumb. Bake on clean tins, but not greased, in a moderate oven.