Five tea-cups of flour, three of sugar, two of butter, five eggs, a
tea-spoonful of saleratus, a tea-cup of milk, a wine glass of wine, or
brandy, one nutmeg, a pound of raisins. Stir the sugar and butter to a
cream, then add the eggs, beaten to a froth, and part of the flour and
the spice--dissolve the saleratus in the milk, strain and mix it with
the brandy, stir it into the cake, with the rest of the flour--add the
raisins just before the cake is put into the pans.