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Epsom Cake

(Confectionary.) - (The Lady's Own Cookery Book)







Half a pound of butter beat to a cream, half a pound of sugar, four

eggs, whites and yolks beat separately, half a quartern of French roll

dough, two ounces of caraway seeds, and one tea-spoonful of grated

ginger: if for a plum-cake, a quarter of a pound of currants.











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