Take one pound of fresh butter, one pound of sugar, one pound and a half of flour, two pounds of currants, a glass of brandy, one pound of sweatments, two ounces of sweet almonds, ten eggs, a quarter of an ounce of allspice, and a quarter of an ounce of cinnamon. Melt the butter to a cream, and put in the sugar. Stir it till quite light, adding the allspice, and pounded cinnamon; in a quarter of an hour take the yolks of the eggs, and work them in, two or three at a time; and the whites of the same must by this time be beaten into a strong snow quite ready to work in; as the paste must not stand to chill the butter, or it will be heavy, work in the whites gradually; then add the orange-peel, lemon, and citron, cut in fine stripes, and the currants, which must be mixed in well, with the sweet almonds. Then add the sifted flour and glass of brandy. Bake this cake in a tin hoop in a hot oven for three hours, and put twelve sheets of paper under it to keep it from burning. 2. A GOOD PLAIN CAKE. The following is a receipt for making a good plain cake, to be given to children, at breakfast, instead of _buttered bread_. Take as much dough as will make a quartern-loaf (either made at home, or procured at the baker’s), work into this a quarter of a pound of butter, a quarter of a pound of moist sugar, and a handful of caraway seeds. When well worked together, pull into pieces the size of a golden pippin, and work it together again. This must be done _three_ times or it will be in lumps, and heavy when baked. 3. ICEING FOR CAKES. Put one pound of fine-sifted, treble refined sugar into a basin, and the whites of three new-laid eggs; beat the sugar and eggs up well with a silver spoon until it becomes very white and thick; dust the cake over with flour, and then brush it off, by way of taking the grease from the outside, which prevents the iceing from running; put it on smooth with a palette knife, and garnish according to fancy: any ornaments should be put on immediately; for if the iceing gets dry, it will not stick on. Set it in a cool oven to harden. 4. A RICH SEED CAKE. Take a pound and a quarter of flour well dried, a pound of butter, a pound of loaf sugar, beat and sifted, eight eggs and two ounces of caraway seeds, one grated nutmeg, and its weight in cinnamon. Beat the butter into a cream, put in the sugar, beat the whites of the eggs and the yolks separately, then mix them with the butter and sugar. Beat in the flour, spices, and seed, a little before sending it away. Bake it two hours in a quick oven. 5. A PLAIN POUND CAKE.