1196. _A good Soda Cake._--Rub half a pound of good butter into a pound of fine dry flour, and work it very small; mix well with these half a pound of sifted sugar, and pour to them first a quarter of a pint of boiling milk, and next three well-whisked eggs; add some grated nutmeg, or fresh lemon-rind, and eight ounces of currants; beat the whole well and lightly together, and the instant before the cake is moulded and set into the oven, stir to it a tea-spoonful of carbonate of soda in the finest powder. Bake it from an hour to an hour and a quarter, or divide it in two, and allow from half to three-quarters of an hour for each cake. Flour, one pound; butter, three ounces; sugar, eight ounces, milk, full quarter-pint; eggs, three; currants, half a pound; carbonate of soda, one tea-spoonful; one hour to one and a half. Or, divided, a half to three-quarters of an hour--moderate oven. _Obs._--This, if well made, resembles a pound-cake, but is much more wholesome. It is very good with two ounces less of butter, and with caraway-seeds or candied orange or citron substituted for the currants. 1197. _To make Fine Pancakes, Fried without Butter or Lard._--Take a pint of cream and six new-laid eggs; beat them well together; put in a quarter of a pound of sugar and one nutmeg or a little beaten mace--which you please, and so much as will thicken--almost as much as ordinary pancake flour batter; your pan must be heated reasonably hot, and wiped with a clean cloth; this done, spread your batter thin over it, and fry. 1198. _To make Loaves of Cheese-curd._--Take a porringer full of curds, and four eggs, whites and yolks, and as much flour as will make it stiff; then take a little ginger, nutmeg, and some salt; make them into loaves, and set them into an oven with a quick heat; when they begin to change color, take them out, and put melted butter to them, and some sack, and good store of sugar; and so serve. 1199. _Cheap Ginger Biscuits._--Work into quite small crumbs three ounces of good butter, with two pounds of flour; then add three ounces of pounded sugar and two of ginger, in fine powder, and knead them into a stiff paste, with new milk. Roll it thin, cut out the biscuits with a cutter, and bake them in a slow oven until they are crisp quite through, but keep them of a pale color. A couple of eggs are sometimes mixed with the milk for them, but are no material improvement; an additional ounce of sugar may be used when a sweeter biscuit is liked. To make good ginger _cakes_, increase the butter to six ounces, and the sugar to eight, for each pound of flour, and wet the ingredients into a paste with eggs; a little lemon-grate will give it an agreeable flavor. Biscuits--flour, two pounds; butter, three ounces; pounded sugar, three ounces; ginger, two ounces. Cakes--flour, one pound; butter, six ounces; sugar, eight ounces; ginger, one ounce; three to four eggs; rind of half a lemon.