Melt half a pound of butter--when cool, work it into a pound and a half
of raised dough. Beat four eggs with three-quarters of a pound of rolled
sugar, mix it with the dough, together with a wine glass of wine, or
brandy, a tea-spoonful of cinnamon, and a grated nutmeg. Dissolve a
tea-spoonful of saleratus in a small tea-cup of milk, strain it on to
the dough, work the whole well together for a quarter of an hour, then
add a pound of seeded raisins, and put it into cake pans. Let them
remain twenty minutes before setting them in the oven.