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2098. Unfermented Cakes, &c. All cakes of this description may be made with the aid of a little baking-powder, or egg-powder. For instructions respecting these preparations the reader is referred to pars. 1011, 1012. 2099. Tea Cakes. Take of flour one pound; sugar, one ounce; butter, one ounce; baking-powder, three teaspoonfuls; milk, six ounces; water, six ounces. Rub the butter and baking powder into the flour; dissolve the sugar in the water, and then add the milk. Pour this mixture gradually over the flour, and mix well together; divide the mass into three portions, and bake twenty-five minutes. Flat round tins or earthen-pans are the best to bake the cakes in. Buttermilk may be used instead of milk and water, if preferred. 2100. Unfermented Cake. Take of flour one pound and a half; baking powder, four teaspoonfuls; sugar, one ounce and a half; butter, one ounce and a half; milk, twenty ounces; currants, six ounces, more or less. Mix the baking powder and butter into the flour by rubbing them together; next dissolve the sugar in the milk, and add it gradually to the flour, mixing the whole intimately, and adding fruit at discretion. Bake in a tin or earthen pan. 2101. Luncheon Cakes. Take of flour one pound; baking powder, three teaspoonfuls; sugar, three ounces; butter, three ounces; currants, four ounces; milk, one pint, or twenty ounces: bake one hour in a quick oven. 2102. Nice Plum Cake. Take of flour one pound; baking powder, three teaspoonfuls; butter, six ounces; loaf sugar, six ounces; currants, six ounces; three eggs; milk, about four ounces; bake for one hour and a half in a tin or pan.