Chapter XI: Part 11

Boil three ounces of isinglass in a quart of water till it is reduced to a pint; strain it through a sieve, and let it stand till cold. Take off what has settled at the bottom: then take a pint of cream, two ounces of almonds, and a few bitter ones; sweeten to your taste. Boil all together over the fire, and pour it into your moulds. A laurel leaf improves it greatly.

_Blancmange._ No. 3.

Take an ounce of isinglass dissolved over the fire in a quarter of a pint of water, strain it into a pint of new milk; boil it, and strain again; sweeten to your taste. Add a spoonful of orange-flower water and one of mountain. Stir it till it is nearly cold, and put it into moulds. Beat a few bitter almonds in it.

_Blancmange._ No. 4.

Into two quarts of milk put an ounce of isinglass, an ounce of sugar, half the peel of a lemon, and a bit of cinnamon. Keep stirring till it boils.

_Dutch Blancmange._

Steep an ounce of the best isinglass two hours in a pint of boiling water. Take a pint of white wine, the yolks of eight eggs well beaten, the juice of four lemons and one Seville orange, and the peel of one lemon; mix them together, and sweeten to your taste. Set it on a clear fire; keep it stirred till it boils, and then strain it off into moulds.

_Bread._

Forty pounds of flour, a handful of salt, one quart of yest, three quarts of water; stir the whole together in the kneading trough. Strew over it a little flour, and let it stand covered for one hour. Knead it and make it into loaves, and let them stand a quarter of an hour to rise, before you put them in the oven.

_Diet Bread, which keeps moist._

Three quarters of a pound of lump sugar, dissolved in a quarter of a pint of water, half a pound of the best flour, seven eggs, taking away the whites of two; mix the liquid sugar, when it has boiled, with the eggs: beat them up together in a basin with a whisk; then add by degrees the flour, beating all together for about ten minutes; put it into a quick oven. An hour bakes it.

Tin moulds are the best: the dimensions for this quantity are six inches in length and four in depth.

_Potato Bread._

Boil a quantity of potatoes; drain them well, strew over them a small quantity of salt, and let them remain in the vessel in which they were boiled, closely covered, for an hour, which makes them mealy: then peel and pound them as smooth as flour. Add eight pounds of potatoes to twelve of wheaten flour; and make it into dough with yest, in the way that bread is generally made. Let it stand three hours to rise.

_Rice Bread._

Boil a quarter of a pound of rice till it is quite soft; then put it on the back of a sieve to drain. When cold, mix it with three quarters of a pound of flour, a tea-cupful of milk, a proper quantity of yest, and salt. Let it stand for three hours; then knead it very well, and roll it up in about a handful of flour, so as to make the outside dry enough to put into the oven. About an hour and a quarter will bake a loaf of this size. When baked, it will produce one pound fourteen ounces of very good bread; it is better when the loaves are not made larger than the above-mentioned quantity will produce, but you may make any quantity by allowing the same proportion for each loaf. This bread should not be cut till it is two days old.

_Rye Bread._

Take one peck of wheaten flour, six pounds of rye flour, a little salt, half a pint of good yest, and as much warm water as will make it into a stiff dough. Let it stand three hours to rise before you put it into the oven. A large loaf will take three hours to bake.

_Scotch short Bread._

Melt a pound of butter, pour it on two pounds of flour, half a tea-cupful of yest, two ounces of caraway seeds, one ounce of Scotch caraways; sweeten to your taste with lump sugar, then knead it well together and roll it out, not too thin; cut in quarters and pinch it round: prick it well with a fork.

_Buttered Loaves._

Take three quarts of new milk; put in as much runnet as will turn it; whey the curds very clean; break them small with your hands; put in nine yolks of eggs and one white, a handful of grated bread, half a handful of flour, and a little salt. Mix these well together, working it well with your hands; roll it into small loaves, and bake them in a quick oven three quarters of an hour. Then take half a pound of butter, four spoonfuls of clear water, half a nutmeg sliced very thin, and a little sugar. Set it on a quick fire, stirring it quickly, and let it boil till thick. When the loaves are baked, cut out the top and stir up the crumb with a knife; then pour some of the butter into each of them, and cover them up again. Strew a little sugar on them: before you set them in the oven, beat the yolk of an egg and a little beer together, and with a feather smear them over with it.

_Egg Loaf._

Soak crumb of bread in milk for three hours; strain it through a sieve; then put in a little salt, some candied citron and lemon-peel cut small, and sugar to your taste. Put to your paste the yolks only of six or eight new-laid eggs, and beat it till the eggs are mixed. Whip the whites of the eggs till they are frothed; add to the other ingredients, and mix them well. Butter the pan or dish in which you bake your loaf. When baked, turn it out into your dish, scrape some fine sugar upon it, and glaze with a hot shovel.

_Buns._ No. 1.

Two pounds of flour, a quarter of a pound of butter; rub the butter in the flour like grated bread; set it to the fire to dry: put in one pound of currants and a quarter of a pound of moist sugar, with a few caraway seeds, and two spoonfuls of good yest; make the dough into small buns; set them to rise half an hour: you may put two or three eggs in if you like.

_Buns._ No. 2.

One pound of fine flour, two pounds of currants, a few caraway seeds, a quarter of a pound of moist sugar, a pint of new milk, and two table-spoonfuls of yest; mix all well together in a stiff paste, and let it stand half an hour to rise; then roll them out, and put them in your tins; let them stand another half hour to rise before you bake them. The above receipt answers equally well for a cake baked in a tin.

_Buns._ No. 3.

Take flour, butter, and sugar, of each a quarter of a pound, four eggs, and a few caraway seeds. This quantity will make two dozen. Bake them on tins.

_Bath Buns._

Take a quarter of a pound of loaf sugar finely powdered, the same quantity of butter, and nearly double of flour dried before the fire, a walnut-shell full of caraway-seeds just bruised, and one egg. Work all these up together into a paste, the thickness of half-a-crown, and cut it with a tea-cup, flour a tin; lay the cakes upon it; take the white of an egg well beat and frothed; lay it on them with a feather, and then grate upon them a little fine sugar.

_Another way._

Take one pound of fine flour, dry it well by the fire, sift it, and rub into it a pound of butter, the yolks of four eggs, the whites of two, both beaten light, three spoonfuls of cream, and the like quantity of white wine and ale yest. Let this sponge stand by the fire to rise; then beat it up extremely well and light with your hand; grate in a nutmeg; continue beating till it is ready for the oven; then add a pound of rough caraway seeds, keeping a few out to strew on the top of the cakes before they are put into the oven.

_Plain Buns._

Take three pounds of flour, six ounces of butter, six ounces of sugar sifted fine, six eggs, both yolks and whites. Beat your eggs till they will not slip off the spoon; melt the butter in a pint of new milk, with which mix half a pint of good yest; strain it into the flour, and throw in half an ounce of caraway seeds. Work the whole up very light; set it before the fire to rise; then make it up into buns of the size of a penny roll, handling them as little as possible. Twenty minutes will bake them sufficiently.

_Butter, to make without churning._

Tie up cream in a fine napkin, and then in a coarse cloth, as you would a pudding: bury it two feet under ground; leave it there for twelve hours, and when you take it up it will be converted into butter.

_Black Butter._

To one quart of black gooseberries put one pint of red currants, picked into an earthen jar. Stop it very close, and set it in a pot of cold water over the fire to boil till the juice comes out. Then strain it, and to every pint of liquor put a pound of sugar; boil and skim it till you think it done enough: put it in flat pots, and keep it in a dry place. It will either turn out or cut in slices.

_Spanish Butter._

Take two gallons of new milk, boil it, and, when you take it off the fire, put in a quart of cream, giving it a stir; then pour it through a sieve into an earthen pan: lay some sticks over your pan, and cover it with a cloth; if you let it stand thus two days, it will be the better. Skim off the cream thick, and sweeten it to your taste; you may put in a little orange-flower water, and whip it well up.

_Cake._

Five pounds of flour dried, six pounds of currants, a quart of boiled cream, a pound and a half of butter, twenty eggs, the whites of six only, a pint of ale yest, one ounce of cinnamon finely beaten, one ounce of cloves and mace also well beaten, a quarter of a pound of sugar, a little salt, half a pound of orange and citron. Put in the cream and butter when it is just warm; mix all well together, and let it stand before the fire to rise. Put it into your hoop, and leave it in the oven an hour and a quarter. The oven should be as hot as for a manchet.

_An excellent Cake._

Beat half a pound of sifted sugar and the same quantity of fresh butter to a cream, in a basin made warm; mixing half a pound of flour well dried, six eggs, leaving out four whites, and one table-spoonful of brandy. The butter is to be beaten in first, then the flour, next the sugar, the eggs, and lastly, the brandy. Currants or caraways may be added at pleasure. It must be beaten an hour, and put in the oven immediately.

_A great Cake._

Take six quarts of fine flour dried in an oven, six pounds of currants, five pounds of butter, two pounds and a half of sugar, one pound of citron, three quarters of a pound of orange-peel, and any other sweetmeat you think proper; a pound of almonds ground very small, a few coriander seeds beat and sifted, half an ounce of mace, four nutmegs, sixteen eggs, six of the whites, half a pint of sack, and half a pint of ale yest.

_Light Cake._

One pound of the finest flour, one ounce of powdered sugar, five ounces of butter, three table-spoonfuls of fresh yest.

_A nice Cake._

Take nine eggs; beat the yolks and whites separately; the weight of eight eggs in sugar, and five in flour: whisk the eggs and the sugar together for half an hour; then put in the flour, just before the oven is ready to bake it. Both the sugar and the flour must be sifted and dried.

_A Plain Cake._

Take a pound of flour, well dried and sifted; add to it one pound of sugar also dried and sifted; take one pound of butter, and work it in your hands till it is like cream; beat very light the yolks of ten eggs and six whites. Mix all these by degrees, beating it very light, and a little sack and brandy. It must not stand to rise. If you choose fruit, add one pound of currants, washed, picked, and dried.

_A very rich Cake._

Two pounds and a half of fresh butter, twenty-four eggs, three-pounds of flour, one pound and a half of sugar, one ounce of mixed spice, four pounds of currants, half a jar of raisins, half of sweet almonds, a quarter of a pound of citron, three quarters of orange and lemon, one gill of brandy, and one nutmeg. First work the butter to a cream; then beat the sugar well in; whisk the eggs half an hour; mix them with the butter and sugar; put in the spice and flour; and, when the oven is ready, mix in the brandy, fruit, and sweetmeats. It will take one hour and a half beating. Let it bake three hours.

_Cake without butter._

Beat up eight eggs for half an hour. Have ready powdered and sifted one pound of loaf sugar; shake it in, and beat it half an hour longer. Put to it a quarter of a pound of sweet almonds beat fine with orange-flower water; grate the rind of a lemon into the almonds, and squeeze in the juice. Mix all together. Just before you put it in the oven, add a quarter of a pound of dry flour; rub the hoop or tin with butter. An hour and a half will bake it.

_Another._

Take ten eggs and the whites of five; whisk them well, and beat in one pound of finely sifted sugar, and three quarters of a pound of flour: the flour to be put in just before the cake is going to the oven.

_Almond Cake._

Take a pound of almonds; blanch them in cold water, and beat them as small as possible in a stone mortar with a wooden pestle, putting in, as you beat them, some orange-flower water. Then take twelve eggs, leaving out half of the whites; beat them well; put them to your almonds, and beat them together, above an hour, till it becomes of a good thickness. As you beat it, sweeten it to your taste with double-refined sugar powdered, and when the eggs are put in add the peel of two large lemons finely rasped. When you beat the almonds in the mortar with orange-water, put in by degrees about four spoonfuls of citron water or ratafia of apricots, or, for want of these, brandy and sack mixed together, two spoonfuls of each. The cake must be baked in a tin pan; flour the pan before you put the cake into it. To try if it is done enough, thrust a straw through it, and if the cake sticks to the straw it is not baked enough; let it remain till the straw comes out clean.

_Another._

Take twelve eggs, leaving out half the whites; beat the yolks by themselves till they look white; put to them by degrees one pound of fine sifted sugar; put in, by a spoonful at a time, three quarters of a pound of fine flour, well dried and sifted, with the whites of the eggs well beaten, and continue this till all the flour and the whites are in. Then beat very fine half a pound of fine almonds, with sack and brandy, to prevent their oiling; stir them into the cake. Bake it three quarters of an hour. Ratafia cake is made in the same manner, only keep out two ounces of the almonds, and put in their stead two of apricot kernels; if you have none, use bitter almonds.

_Almond Cakes._

Take one pound of almonds, blanch them; then take one pound of double-refined sugar, beaten very small; crack the almonds, one by one, upon the tops; put them into the sugar; mix them, and then beat them well together till they will work like paste. Make them into round cakes; take double-refined sugar, pounded and sifted, beat together with the white of an egg, and, when the cakes are hardened in the oven, take them out, and cover one side with sugar with a feather; then put them into the oven again, and, when one side is hardened, take them out and do the same on the other side. Set them in again to harden, and afterwards lay them up for use.

_Clear Almond Cakes._

Take the small sort of almonds; steep them in cold water till they will blanch, and as you blanch them throw them into water. Wipe them dry, and beat them in a stone mortar, with a little rose-water, and as much double-refined sugar, sifted, as will make them into clear paste. Roll them into any size you please; then dry them in an oven after bread has been drawn, so that they may be dry on both sides; when they are cold, make a candy of sugar; wet it a little with rose-water; set it on the fire; stir it till it boils, then take it off, and let it cool a little. With a feather spread it over the cakes on one side; lay them upon papers on a table; take the lid of a baking-pan, put some coals on it, and set it over the cakes to raise the candy quickly. When they are cold, turn the other side, and serve it in the same manner.

_Apple Cake._

Take one pound and a half of white sugar, two pounds of apples, pared and cut thin, and the rind of a large lemon; put a pint of water to the sugar, and boil it to a syrup; put the apples to it, and boil it quite thick. Put it into a mould to cool, and send it cold to table, with a custard, or cream poured round it.

_Another._

One pound of apples cut and cored, one pound of sugar put to a quarter of a pint of water, so as to clarify the sugar, with the juice and peel of a lemon, and a little Seville orange. Boil it till it is quite stiff; put it in a mould; when cold it will turn out. You may put it into a little warm water to keep it from breaking when taken out.

_Apricot Clear Cakes._

Make a strong apple jelly, strain it, and put apricots into it to boil. Slit the apricots well, cover them with sugar, and boil them clear. Strain them, and put them in the candy when it is almost boiled up; and then put in your jelly, and scald it.

_Biscuit Cake._

Take eggs according to the size of the cake, weigh them, shells and all; then take an equal weight of sugar, sifted very fine, and half the weight of fine flour, well dried and sifted. Beat the whites of the eggs to snow; then put the yolks in another pan; beat them light, and add the sugar to them by degrees. Beat them until very light; then put the snow, continuing to beat; and at last add by degrees the flour. Season with lemon-peel grated, or any peel you like; bake it in a slow oven, but hot enough to make it rise.

_Bread Cake._

Take two pounds of flour, a quarter of a pound of butter, four eggs, one spoonful of good yest, half a pound of currants, half a pound of Lisbon sugar, some grated lemon-peel, and nutmeg. Melt the butter and sugar in a sufficient quantity of new milk to make it of a proper stiffness. Set it to rise for two hours and a half before the fire, and bake it in an earthen pan or tin in a quick oven, of a light brown.

Caraway seeds may be added--two ounces to the above quantity.

_Breakfast Cakes._

To a pound of fine flour take two ounces of fresh butter, which rub very well in with a little salt. Beat an egg smooth, and mix a spoonful of light yest with a little warm milk. Mix as much in the flour as will make a batter proper for fritters; then beat it with your hand till it leaves the bottom of the bowl in which it is made. Cover it up for three or four hours; then add as much flour as will form a paste proper for rolling up; make your cakes half an hour before you put them into the oven; prick them in the middle with a skewer, and bake them in a quick oven a quarter of an hour.

_Excellent Breakfast Cakes._

Water the yest well that it may not be bitter; change the water very often; put a very little sugar and water to it just as you are going to use it; this is done to lighten and set it fermenting. As soon as you perceive it to be light, mix up with it new milk warmed, as if for other bread; put no water to it; about one pound or more of butter to about sixteen or eighteen cakes, and a white of two of egg, beat very light; mix all these together as light as you can; then add flour to it, and beat it at least a quarter of an hour, until it is a tough light dough. Put it to the fire and keep it warm, and warm the tins on which the cakes are to be baked. When the dough has risen, and is light, beat it down, and put it to the fire again to rise, and repeat this a second time; it will add much to the lightness of the cakes. Make them of the size of a saucer, or thereabouts, and not too thick, and bake them in a slow oven. The dough, if made a little stiffer, will be very good for rolls; but they must be baked in a quicker oven.

_Bath Breakfast Cakes._

A pint of thin cream, two eggs, three spoonfuls of yest, and a little salt. Mix all well together with half a pound of flour. Let it stand to rise before you put it in the oven. The cakes must be baked on tins.

_Butter Cake._

Take four pounds of flour, one pound of currants, three pounds of butter, fourteen eggs, leaving out the whites, half an ounce of mace, one pound of sugar, half a pint of sack, a pint of ale yest, a quart of milk boiled. Take it off, and let it cool. Rub the butter well in the floor; put in the sugar and spice, with the rest of the ingredients; wet it with a ladle, and beat it well together. Do not put the currants till the cake is ready to go into the oven. Butter the dish, and heat the oven as hot as for wheaten bread. You must not wet it till the oven is ready.

_Caraway Cake._ No. 1.

Melt two pounds of fresh butter in tin or silver; let it stand twenty-four hours; then rub into it four pounds of fine flour, dried. Mix in eight eggs, and whip the whites to a froth, a pint of the best yest, and a pint of sack, or any fine strong sweet wine. Put in two pounds of caraway seeds. Mix all these ingredients thoroughly; put the paste into a buttered pan, and bake for two hours and a half. You may mix with it half an ounce of cloves and cinnamon.

_Caraway Cake._ No. 2.

Take a quart of flour, a quarter of a pint of good ale yest, three quarters of a pound of fresh butter, one quarter of a pound of almonds, three quarters of a pound of caraway comfits, a handful of sugar, four eggs, leaving out two of the whites, new milk, boiled and set to cool, citron, orange, and lemon-peel, at your discretion, and two spoonfuls of sack. First rub your flour and yest together, then rub in the butter, and make it into a stiff batter with the milk, eggs, and sack; and, when you are ready to put it into the oven, add the other ingredients. Butter your hoop and the paper that lies under. This cake will require about three quarters of an hour baking; if you make it larger, you must allow more time.

_Caraway Cake._ No. 3.

Take four quarts of flour, well dried, and rub into it a pound and a quarter of butter. Take a pound of almonds, ground with rose-water, sugar, and cream, half an ounce of mace, and a little cinnamon, beaten fine, half a pound of citron, six ounces of orange-peel, some dried apricots, twelve eggs, four of the whites only, half a pound of sugar, a pint of ale yest, a little sack, and a quart of thick cream, well boiled. When your cream is nearly cold, mix all these ingredients well together with the flour; set the paste before the fire to rise; put in three pounds of double-sugared caraways, and let it stand in the hoop an hour and a quarter before it is put into the oven.

_Small Caraway Cakes._

Take one quart of fine flour, fourteen ounces of butter, five or six spoonfuls of ale yest, three yolks of eggs, and one white; mix all these together, with so much cream as will make it into a paste; lay it before the fire for half an hour; add to it a handful of sugar, and half a pound of caraway comfits; and when you have worked them into long cakes, wash them over with rose-water and sugar, and pick up the top pretty thick with the point of a knife. Your oven must not be hotter than for manchet.

_Cocoa-nut Cakes._

Grate the cocoa-nut on a fine bread grater; boil an equal quantity of loaf-sugar, melted with six table-spoonfuls of rose-water; take off all the scum; throw in the grated cocoa-nut, and let it heat thoroughly in the syrup, and keep constantly stirring, to prevent its burning to the bottom of the pan. Have ready beaten the yolks of eight eggs, with two table-spoonfuls of rose-water; throw in the cocoa-nut by degrees, and keep beating it with a wooden slice one hour; then fill your pans, and send them to the oven immediately, or they will be heavy.

_Currant clear Cakes._

Take the currants before they are very ripe, and put them into water, scarcely enough to cover them; when they have boiled a little while, strain them through a woollen bag; put a pound and a quarter of fine sugar, boiled to a candy; then put a pint of the jelly, and make it scalding hot: put the whole into pots to dry, and, when jellied, turn them on glasses.

_Egg Cake._

Beat eight eggs, leaving out half the whites, for half an hour; half a pound of lump-sugar, pounded and sifted, to be put in during that time; then, by degrees, mix in half a pound of flour. Bake as soon after as possible. Butter the tin.

_Enamelled Cake._

Beat one pound of almonds, with three quarters of a pound of fine sugar, to a paste; then put a little musk, and roll it out thin. Cut it in what shape you please, and let it dry. Then beat up isinglass with white of eggs, and cover it on both sides.

_Epsom Cake._

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.

_Ginger Cakes._

To a pound of sugar put half an ounce of ginger, the rind of a lemon, and four large spoonfuls of water. Stir it well together, and boil it till it is a stiff candy; then drop it in small cakes on a wet table.

_Ginger or Hunting Cakes._ No. 1.

Take three pounds of flour, two pounds of sugar, one pound of butter, two ounces of ginger, pounded and sifted fine, and a nutmeg grated. Rub these ingredients very fine in the flour, and wet it with a pint of cream, just warm, sufficiently to roll out into thin cakes. Bake them in a slack oven.

_Ginger or Hunting Cakes._ No. 2.

Rub half a pound of butter into a pound of flour; add a quarter of a pound of powder-sugar, one ounce of ginger, beat and sifted, the yolks of three eggs, and one gill of cream. A slow fire does them best.

_Ginger or Hunting Cakes._ No. 3.

One ounce of butter, one ounce of sugar, twelve grains of ginger, a quarter of a pound of flour, and treacle sufficient to make it into a paste; roll it out thin, and bake it.

_Gooseberry clear Cakes._

Take the gooseberries very green; just cover them with water, and, when they are boiled and mashed, strain them through a sieve or woollen bag, and squeeze it well. Then boil up a candy of a pound and a quarter of fine sugar to a pint of the jelly; put it into pots to dry in a stove, and, when they jelly, turn them out on glasses.

_Jersey Cake._

To a pound of flour take three quarters of a pound of fresh butter beaten to a cream, three quarters of a pound of lump sugar finely pounded, nine eggs, whites and yolks beaten separately, nutmeg to your taste. Add a glass of brandy.

_Jersey Merveilles._

One pound of flour, two ounces of butter, the same of sugar, a spoonful of brandy, and five eggs. When well mixed, roll out and make into fancy shapes, and boil in hot lard. The Jersey shape is a true-lover's knot.

_London Wigs._

Take a quarter of a peck of flour; put to it half a pound of sugar, and as much caraways, smooth or rough, as you like; mix these, and set them to the fire to dry. Then make a pound and half of butter hot over a gentle fire; stir it often, and add to it nearly a quart of milk or cream; when the butter is melted in the cream, pour it into the middle of the flour, and to it add a couple of wine-glasses of good white wine, and a full pint and half of very good ale yest; let it stand before the fire to rise, before you lay your cakes on the tin plates to bake.

_Onion Cake._

Slice onions thin; set them in butter till they are soft, and, when they are cold, put into a pan to a quart basin of these stewed onions three eggs, three spoonfuls of fine dried bread crumbs, salt, and three spoonfuls of cream. Put common pie-crust in a tin; turn it up all round, like a cheesecake, and spread the onions over the cake; beat up an egg, and with a brush spread it in, and bake it of a fine yellow.

_Orange Cakes._

Put the Seville oranges you intend to use into water for two days. Pare them very thick, and boil the rind tender. Mince it fine; squeeze in the juice; take out all the meat from the strings and put into it. Then take one-fourth more than its weight in double-refined sugar; wet it with water, and boil it almost to sugar again. Cool it a little; put in the orange, and let it scald till it looks clear and sinks in the syrup, but do not let it boil. Put it into deep glass plates, and stove them till they are candied on the tops. Turn them out, and shape them as you please with a knife. Continue to turn them till they are dry; keep them so, and between papers.

Lemon cakes are made in the same way, only with half the juice.

_Another way._

Take three large oranges; pare and rub them with salt; boil them tender and cut them in halves; take out the seeds; then beat your oranges, and rub them through a hair sieve till you have a pound; add one pound and a quarter of double-refined sugar, boiled till it comes to the consistency of sugar, and put in a pint of strong juice of pippins and juice of lemon; keep stirring it on the fire till the sugar is completely melted.

_Orange Clove Cake._

Make a very strong jelly of apples, and to every pint of jelly put in the peel of an orange. Set it on a quick fire, and boil it well; then run it through a jelly-bag and measure it. To every pint take a pound of fine sugar; set it on the fire, make it scalding hot, and strain it from the scum. Take the orange-peel, boiled very tender, shred it very small, and put it into it; give it another scald, and serve it out.

Lemon clove cake may be done the same way, but you must scald the peel before the sugar is put in.

_Orange-flower Cakes._

Dip sugar in water, and let it boil over a quick fire till it is almost dry sugar again. To half a pound of sugar, when it is perfectly clear, add seven spoonfuls of water; then put in the orange-flowers: just give the mixture a boil up; drop it on china or silver plates, and set them in the sun till the cakes are dry enough to be taken off.

_Plum Cake._ No. 1.

Take eight pounds and three quarters of fine flour well dried and sifted, one ounce of beaten mace, one pound and a half of sugar. Mix them together, and take one quart of cream and six pounds of butter, put together, and set them over the fire till the butter is melted. Then take thirty-three eggs, one quart of yest, and twelve spoonfuls of sack; put it into the flour, stir it well together, and, when well mixed, set it before the fire to rise for an hour. Then take ten pounds of currants washed and dried, and set them to dry before the fire, one pound of citron minced, one pound of orange and lemon-peel together, sliced. When your oven is ready, stir your cake thoroughly; put in your sweetmeats and currants; mix them well in, and put into tin hoops. The quantity here given will make two large cakes, which will take two hours' baking.

_Plum Cake._ No. 2.

One pound of fine flour well dried and sifted, three quarters of a pound of fine sugar, also well dried and sifted. Work one pound to a cream with a noggin of brandy; then add to it by degrees your sugar, continuing to beat it very light. Beat the yolks of ten eggs extremely light; then put them into the butter and sugar, a spoonful at a time; beat the whites very light, and when you add the flour, which should be by degrees, put in the whites a spoonful at a time; add a grated nutmeg and a little beaten mace, and a good pound of currants, washed, dried, and picked, with a little of the flour rubbed about them. Work them into the cake. Cut in thin slices a quarter of a pound of blanched almonds, and two ounces of citron and candied orange-peel. Between every layer of cake, as you put it into the hoop, put in the sweetmeats, and bake it two hours.

_Plum Cake._ No. 3.

Rub one pound of butter into two pounds of flour; take one pound of sugar, one pound of currants, and mix them with four eggs; make them into little round cakes, and bake them on tins. Half this quantity is sufficient to make at a time.

_Clear Plum Cake._

Make apple jelly rather strong, and strain it through a woollen bag. Put as many white pear plums as will give a flavour to the jelly; let it boil; strain it again through the bag, and boil up as many pounds of fine sugar for a candy as you had pints of jelly; and when your sugar is boiled very high, add your jelly; just scald it over the fire; put it in little pots, and let it stand with a constant fire.

_Portugal Cakes._

Put one pound of fine sugar, well beaten and sifted, one pound of fresh butter, five eggs, and a little beaten mace, into a flat pan: beat it up with your hand until it is very light; then put in by degrees one pound of fine flour well dried and sifted, half a pound of currants picked, washed, and well dried; beat them together till very light; bake them in heart pans in a slack oven.

_Potato Cakes._

Roast or bake mealy potatoes, as they are drier and lighter when done that way than boiled; peel them, and beat them in a mortar with a little cream or melted butter; add some yolks of eggs, a little sack, sugar, a little beaten mace, and nutmeg: work it into a light paste, then make it into cakes of what shape you please with moulds. Fry them brown in the best fresh butter; serve them with sack and sugar.

_Pound Cake._

Take a pound of flour and a pound of butter; beat to a cream eight eggs, leaving out the whites of four, and beat them up with the butter. Put the flour in by degrees, one pound of sugar, a few caraway seeds, and currants, if you like; half a pound will do.

_Another._

Take half a pound of butter, and half a pound of powdered lump-sugar; beat them till they are like a cream. Then take three eggs, leaving out the whites of two; beat them very well with a little brandy; then put the eggs to the butter and sugar; beat it again till it is come to a cream. Shake over it half a pound of dried flour; beat it well with your hand; add half a nutmeg, half an ounce of caraway seeds, and what sweetmeat you please. Butter the mould well.

_Pound Davy._

Beat up well ten eggs and half a pound of sugar with a little rose-water; mix in half a pound of flour, and bake it in a pan.

_Clear Quince Cakes._

Take the apple quince, pare and core it; take as many apples as quinces; just cover them with water, and boil till they are broken. Strain them through a sieve or woollen bag, and boil up to a candy as many pounds of sugar as you have of jelly, which put in your jelly; just let it scald over the fire, and put it into paste in a stove. The paste is made thus: Scald quinces in water till they are tender; then pare and scrape them fine with a knife and put them into apple jelly; let it stand till you think the paste sufficiently thickened, then boil up to a candy as many pounds of sugar as you have of paste.

_Ratafia Cakes._

Bitter and sweet almonds, of each a quarter of a pound, blanched and well dried with a napkin, finely pounded with the white of an egg; three quarters of a pound of finely pounded sugar mixed with the almonds. Have the whites of three eggs beat well, and mix up with the sugar and almonds; put the mixture with a tea-spoon on white paper, and bake it in a slow heat; when the cakes are cold, they come off easily from the paper. When almonds are pounded, they are generally sprinkled with a little water, otherwise they become oily. Instead of water take to the above the white of an egg or a little more; to the whole of the above quantity the whites of four eggs are used.

_Rice Cake._

Ground rice, flour and loaf-sugar, of each six ounces, eight eggs, leaving out five of the whites, the peel of a lemon grated: beat all together half an hour, and bake it three quarters of an hour in a quick oven.

_Another._

Take one pound of sifted rice flour, one pound of fine sugar finely beaten and sifted, and sixteen eggs, leaving out half the whites; beat them a quarter of an hour at least, separately; then add the sugar, and beat it with the eggs extremely well and light. When they are as light as possible, add by degrees the rice-flour; beat them all together for an hour as light as you can. Put in a little orange-flower water, or brandy, and candied peel, if you like; the oven must not be too hot.

_Rock Cakes._

One pound of flour, half a pound of clarified butter, half a pound of currants, half a pound of sugar; mix and pinch into small cakes.

_Royal Cakes._

Take three pounds of very fine flour, one pound and a half of butter, and as much currants, seven yolks and three whites of eggs, a nutmeg grated, a little rose-water, one pound and a half of sugar finely beaten; knead it well and light, and bake on tins.

_Savoy or Sponge Cake._

Take twelve new-laid eggs, and their weight in double refined sugar; pound it fine, and sift it through a lawn sieve; beat the yolks very light, and add the sugar to them by degrees; beat the whole well together till it is extremely light. Whisk the whites of the eggs to a strong froth; then mix all together by adding the yolks and the sugar to the whites. Have ready the weight of seven eggs in fine flour very well dried and sifted; stir it in by degrees, and grate in the rind of a lemon. Butter a mould well, and bake in a quick oven. About half an hour or forty minutes will do it.

_Another._

Take one pound of Jordan and two ounces of bitter almonds; blanch them in cold water, and beat them very fine in a mortar, adding orange-flower and rose-water as you beat them to prevent their oiling. Then beat eighteen eggs, the whites separately to a froth, and the yolks extremely well, with a little brandy and sack. Put the almonds when pounded into a dry, clean, wooden bowl, and beat them with your hand extremely light, with one pound of fine dried and sifted sugar; put the sugar in by degrees, and beat it very light, also the peels of two large lemons finely grated. Put in by degrees the whites of the eggs as they rise to a froth, and in the same manner the yolks, continuing to beat it for an hour, or until it is as light as possible. An hour will bake it; it must be a quick oven; you must continue to beat the cake until the oven is ready for it.

_Seed Cake._ No. 1.

Heat a wooden bowl, and work in three pounds of butter with your hands, till it is as thin as cream; then work in by degrees two pounds of fine sugar sifted, and eighteen eggs well beaten, leaving out four of the whites; put the eggs in by degrees. Take three pounds of the finest flour, well dried and sifted, mixed with one ounce and a half of caraway seeds, one nutmeg, and a little mace; put them in the flour as you did the sugar, and beat it well up with your hands; put it in your hoop; and it will take two hours' baking. You may add sweetmeats if you like. The dough must be made by the fire, and kept constantly worked with the hands to mix it well together. If you have sweetmeats, put half a pound of citron, a quarter of a pound of lemon-peel, and put the dough lightly into the hoop, just before you send it to the oven, without smoothing it at top, for that makes it heavy.

_Seed Cake._ No. 2.

Take a pound and a half of butter; beat it to a cream with your hand or a flat stick; beat twelve eggs, the yolks in one pan and the whites in another, as light as possible, and then beat them together, adding by degrees one pound and a half of well dried and sifted loaf-sugar, and a little sack and brandy. When the oven is nearly ready, mix all together, with one pound and a half of well dried and sifted flour, half a pound of sliced almonds, and some caraway seeds: beat it well with your hand before you put it into the hoop.

_Seed Cake._ No. 3, _called Borrow Brack._

Melt one pound and a half of butter in a quart of milk made warm. Mix fourteen eggs in half a pint of yest. Take half a peck of flour, and one pound of sugar, both dried and sifted, four ounces of caraway seeds, and two ounces of beaten ginger. Mix all well together. First put the eggs and the yest to the flour, then add the butter and the milk. Make it into a paste of the substance of that for French bread; if not flour enough add what is sufficient; and if too much, put some warm new milk. Let it stand for above half an hour at the fire, before you make it up into what form you please.

_Shrewsbury Cakes._

Take three pounds and a half of fresh butter, work the whey and any salt that it may contain well out of it. Take four pounds of fine flour well dried and sifted, one ounce of powdered cinnamon, five eggs well beaten, and two pounds of loaf-sugar well dried and sifted. Put them all into the flour, and work them well together into a paste. Make it into a roll; cut off pieces for cakes and work them well with your hands. This quantity will make above six dozen of the size of those sold at Shrewsbury. They require great care in baking; a short time is sufficient, and the oven must not be very hot.

_Sponge Cake._

Take seven eggs, leaving out three whites; beat them well with a whisk; then take three quarters of a pound of lump-sugar beat fine: put to it a quarter of a pint of boiling water, and pour it to the eggs; then beat it half an hour or more; when you are just going to put it in the oven, add half a pint of flour well dried. You must not beat it after the flour is in. Put a paper in the tin. A quick oven will bake this quantity in an hour. It must not be beaten with a spoon, as it will make it heavy.

_Another._

Take twelve eggs, leaving out half the whites; beat them to froth; shake in one pound of lump-sugar, sifted through a fine sieve, and three quarters of a pound of flour well dried; put in the peel of two lemons grated and the juice of one; beat all well in with a fork.

_Sugar Cakes._

Take half a pound of sugar, half a pound of butter, two ounces of flour, two eggs, but the white of one only, a little beaten mace, and a little brandy. Mix all together into a paste with your hands; make it into little cakes, and bake them on tins. You may put in six ounces of currants, if you like.

_Little Sugar Cakes._

Take double-refined sugar and sift it very fine; beat the white of an egg to a froth; take gum-dragon that has been steeped in juice of lemon or orange-flower water, and some ambergris finely beaten with the sugar. Mix all these together in a mortar, and beat it till it is very white; then roll it into small knobs, or make it into small loaves. Lay them on paper well sugared, and set them into a very gentle oven.

_Sweet Cakes._

Take half a pound of butter, and beat it with a spoon till it is quite soft; add two eggs, well beaten, half a pound of currants, half a pound of powdered sugar, and a pound of flour, mixed by degrees with the butter. Drop it on, and bake them. Blanched almonds, powdered to paste, instead of currants, are excellent.

_Tea Cakes._

Take loaf sugar, finely powdered, and butter, of each a quarter of a pound, about half a pound of flour, dried before the fire, a walnut-shellful of caraway seeds, just bruised, and one egg. Work all together into a paste, adding a spoonful of brandy. Roll the paste out to the thickness of a half-crown, and cut it with a tea-cup. Flour a tin, and lay the cakes upon it. Take the white of an egg, well beaten and frothed, dip a feather in this, and wash them over, and then grate upon them a little fine sugar. Put them into a slackish oven, till they are of a very pale brown.

_Dry Tea Cakes._

Boil two ounces of butter in a pint of skimmed milk; let it stand till it is as cold as new milk; then put to it a spoonful of light yest, a little salt, and as much flour as will make it a stiff paste. Work it as much, or more, than you would do brown bread; let it lie half an hour to rise; then roll it into thin cakes; prick them very well quite through, to prevent their blistering, and bake them on tin plates in a quick oven. To keep crisp, they must be hung up in the kitchen, or where there is a constant fire.

_Thousand Cake._

One pound of flour, half a pound of butter, six ounces of sugar, five eggs, leaving out three whites; rub the flour, butter, and sugar, well together; pour the eggs into it; work it up well; roll it out thin, and cut them with a glass of what size you please.

_Tunbridge Cakes._

One pound and a half of flour, one pound of butter; rub the butter into the flour; strew in a few caraways, and add the yolks of two eggs, first beaten, and as much water as will make it into a paste: roll it out thin, and prick it with a jagging iron; run the cakes into what shape you please, or cut them with a glass. Just as you put them into the oven, sift sugar on them, and a very little when they come out. The oven must be as hot as for manchets. Bake them on paper.

_Veal Cake._

Take thin slices of veal, and fat and lean slices of ham, and lay the bottom of a basin or mould with one slice of each in rows. Chop some sweet-herbs very small, and fill the basin with alternate layers of veal and ham, sprinkling every layer with the herbs. Season to your taste; and add some hard yolks of eggs. When the basin is full, pour in some gravy. Put a plate on the top, and a weight on it to keep the meat close. Bake it about an hour and a half, and do not turn it out till next day.

_Yorkshire Cakes._

Take two pounds of flour, three ounces of butter, the yolks of two eggs, three spoonfuls of yest that is not bitter; melt the butter in half a pint of milk; then mix them all well together; let it stand one hour by the fire to rise; then roll the dough into cakes pretty thin. Set them a quarter of an hour longer to the fire to rise; bake them on tins in a moderate oven; toast and butter them as you do muffins.

_Calves' Foot Jelly._ No. 1.

To two calves' feet put a gallon of water, and boil it to two quarts; run it through a sieve, and let it stand till it is cold; then take off all the fat, and put the jelly in a pan, with a pint of white wine, the juice of two lemons, sugar to your taste, and the whites of six eggs. Stir these together near half an hour, then strain it through a jelly-bag; put a piece of lemon-peel in the bag; let it pass through the bag till it is clear. If you wish this jelly to be very clear and strong, add an ounce of isinglass.

_Calves' Foot Jelly._ No. 2.