Mix three tea-cups of sugar with one and a half of butter. When white,
beat three eggs, and stir them into the butter and sugar, together with
three tea-cups of sifted flour, and rosewater or essence of lemon to the
taste. Dissolve a tea-spoonful of saleratus in a tea-cup of milk, strain
it into the cake, then add three more tea-cups of sifted flour. Bake the
cake immediately, either in cups or pans.