V.—CAKES.

To make Shrewsbury Cakes:—Take to one pound of sugar, three pounds of the finest flour, a nutmeg grated, some beaten cinamon; the sugar and spice must be sifted into the flour, and wet it with three eggs, and as much melted butter, as will make it of a good thickness to roll into a paste; mould it well and roll it, and cut it into what shape you please. Perfume them, and prick them before they go into the oven.

To make Whetstone Cakes:—Take half a pound of fine flour, and half a pound of loaf sugar searced, a spoonful of carraway-seeds dried, the yolk of one egg, the whites of three, a little rose-water, with ambergrease dissolved in it; mix it together, and roll it out as thin as a wafer; cut them with a glass; lay them on flour'd paper, and bake them in a slow oven.

To make Portugal Cakes:—Take a pound and a quarter of fine flour well dried, and break a pound of butter into the flour and rub it in, add a pound of loaf-sugar beaten and sifted, a nutmeg grated, four perfumed plums, or some ambergrease; mix these well together, and beat seven eggs, but four whites, with three spoonfuls of orange-flower-water; mix all these together, and beat them up an hour; butter your little pans, and just as they are going into the oven, fill them half full, and searce some fine sugar over them; little more than a quarter of an hour will bake them. You may put a handful of currants into some of them; take them out of the pans as soon as they are drawn, keep them dry, they will keep good three months.

To make Jumbals:—Take the whites of three eggs, beat them well, and take off the froth; then take a little milk, and a little flour, near a pound, as much sugar sifted, a few carraway-seeds beaten very fine; work all these in a very stiff paste, and make them into what form you please bake them on white paper.

To make March-pane:—Take a pound of Jordan almonds, blanch and beat them in a marble mortar very fine; then put to them three-quarters of a pound of double-refin'd sugar, and beat with them a few drops of orange-flower-water; beat all together till 'tis a very good paste, then roll it into what shape you please; dust a little fine sugar under it as you roll it to keep it from sticking. To ice it, searce double-refined sugar as fine as flour, wet it with rose-water, and mix it well together, and with a brush or bunch of feathers spread it over your march-pane: bake them in an oven that is not too hot: put wafer-paper at the bottom, and white paper under that, so keep them for use.

To make the Marlborough Cake:—Take eight eggs, yolks and whites, beat and strain them, and put to them a pound of sugar beaten and sifted; beat it three-quarters of an hour together; then put in three-quarters of a pound of flour well dried, and two ounces of carraway-seeds; beat it all well together, and bake it in a quick oven in broad tin-pans.

To make Wormwood Cakes:—Take one pound of double-refin'd sugar sifted; mix it with the whites of three or four eggs well beat; into this drop as much chymical oil of wormwood as you please. So drop them on paper; you may have some white, and some marble, with specks of colours, with the point of a pin; keep your colours severally in little gallipots. For red, take a dram of cochineel, a little cream of tartar, as much of allum; tye them up severally in little bits of fine cloth, and put them to steep in one glass of water two or three hours. When you use the colour, press the bags in the water, and mix some of it with a little of the white of egg and sugar. Saffron colours yellow; and must be tyed in a cloth, as the red, and put in water. Powder-blue, mix'd with the saffron-water, makes a green; for blue, mix some dry powder-blue with some water.

A French Cake to eat hot:—Take a dozen of eggs, and a quart of cream, and as much flour as will make it into a thick batter; put to it a pound of melted butter, half a pint of sack, one nutmeg grated, mix it well, and let it stand three or four hours; then bake it in a quick oven, and when you take it out, split it in two, and pour a pound of butter on it melted with rose-water; cover it with the other half, and serve it up hot.

To make the thin Dutch Bisket:—Take five pounds of flour, and two ounces of carraway-seeds, half a pound of sugar, and something more than a pint of milk. Warm the milk, and put into it three-quarters of a pound of butter; then make a hole in the middle of your flour, and put in a full pint of good ale-yeast; then pour in the butter and milk, and make these into a paste, and let it stand a quarter of an hour by the fire to rise; then mould it, and roll it into cakes pretty thin; prick them all over pretty much or they will blister; so bake them a quarter of an hour.

To make Dutch Ginger-bread:—Take four pounds of flour, and mix with it two ounces and a half of beaten ginger; then rub in a quarter of a pound of butter, and add to it two ounces of carraway-seeds, two ounces of orange-peel dried and rubb'd to powder, a few coriander-seeds bruised, two eggs: then mix all up in a stiff paste, with two pounds and a quarter of treacle; beat it very well with a rolling-pin, and make it up into thirty cakes; put in a candied citron; prick them with a fork: butter papers three double, one white, and two brown; wash them over with the white of an egg; put them into an oven not too hot, for three-quarters of an hour.

To make Cakes of Flowers:—Boil double-refin'd sugar candy-high, and then strew in your flowers, and let them boil once up; then with your hand lightly strew in a little double-refin'd sugar sifted; and then as quick as may be, put it into your little pans, made of card, and pricked full of holes at bottom. You must set the pans on a pillow, or cushion; when they are cold, take them out.