preserving-pan. Stir it one way until it is pretty hot, and when a little cool form it into small rolls, and cut into thin cakes. Shake some flour lightly on them, give each a light tap, and put them on sugar papers, sift a little sugar on them, and put them into a thorough slack oven.

7. WIGGS.

Put half a pint of warm milk to three quarters of a pound of fine flour mix in it two or three spoonsful of light yeast. Cover it up, and set it before the fire an hour, in order to make it rise. Work into it four ounces each of sugar and butter, make it into cakes, or wiggs, with as little flour as possible, and a few caraway seeds,and bake them quick.

8. BATH CAKES.

Mix well together, half a pound of butter, one pound of flour, five eggs, and a cupful of yeast. Set the whole before the fire to rise, which effected, add a quarter of a pound of fine powered sugar, an ounce of caraways well mixed in, and roll the paste out into little cakes. Bake them on tins.

9. SHREWSBURY CAKES.

Mix half a pound of butter well beat like cream, and the same weight of flour, one egg, six ounces of beaten and sifted loaf sugar, and half an ounce of caraway seeds. Form these into a paste, roll them thin, and lay them in sheets of tin; then bake them in a slow oven.

10. PORTUGAL CAKES.

Mix into a pound of fine flour, a pound of loaf sugar, beat and sifted, and rub it into a pound of butter, till it is thick, like grated white bread; then put to it two spoonsful of rose-water, two of sack, and ten eggs: work them well with a whisk, and put in eight ounces of currants. Butter the tin pans, fill them half full, and bake them. If made without currants they will keep a year.

11. GINGER CAKES WITHOUT BUTTER.

'Take one pound of sugar, a quarter of a pound of ginger, a pint of water, two pounds of flour, and eight caps of orange peel. Pound and sift the ginger, and add a pint of water; boil it five minutes, then let it stand till cold. Pound the preserved orange-peel, and pass it through a hair sieve; put the flour on a pasteboard, make a wall, and put in the orange peel and ginger with the boiled water; mix this up to a paste and roll it out; prick the cakes before baking

them.

12 SAVOY CAKES.

To one pound of fine sifted sugar, put the yolks of ten eggs, (have the whites in a separate pan,) and set it, if in summer, in cold water: if there is any ice set the pan on it

as it will cause the eggs to be beat finer. Then beat the yolks and sugar well with a wooden spoon for 20 minutes, and put in the rind of a lemon grated; beat up the whites with a whisk, until they become quite stiff and white as snow, Stir them into the batter by degrees, then add three quarters of a pound of well-dried flour; finally put it in a mould in a slack oven to bake.

13. SAFFRON CAKES:

Take a quartern of fine flour, a pound and a half of butter, three ounces of caraway-seeds, six eggs, well beaten, a quarter of an ounce of well-beaten cloves and mace, a little pounded cinnamon, one pound of sugar, a little rose-water and saffron, a pint and a half of yeast, and a quart of milk. Mix them thus: first boil the milk and butter, then skim off the butter, and mix it with the flour and a little of the milk. Stir the yeast into the rest and strain it; mix it with the flour, put in the eggs and spice, rose-water, tincture of saffron, sugar, and eggs. Beat it all well up, and bake it in a hoop or pan well buttered. Send it to a quick oven, and an hour and a half will do it.

14. QUEEN CAKES.

Take a pound of sugar, beat and sift it, a pound of welldried flour, a pound of butter, eight eggs, and half a pound of currants washed and picked; grate a nutmeg and an equal quantity of mace and cinnamon, work the butter to a cream, put in the sugar, beat the whites of the eggs 20 minutes, and mix them with the butter and sugar. Then beat the yolks for half an hour and put them to the butter. Beat the whole together, and when it is ready for the oven, put in the flour, spices, and currants; sift a little sugar over them, and bake them in tins.

15. RICE CAKES.

Beat the yolks of 15 eggs for nearly half an hour, with a which, mix well with them 10 ounces of fine sifted loaf sugar, put in half a pound of ground rice, a little orange water or brandy, and the rinds of two lemons grated, then add the whites of seven eggs well beaten, and stir the whole together for a quarter of an hour. Putthem into a hoop and set them in a quick oven for half an hour, when they will be properly done.

16. LEMON CAKES.

Take one pound of sugar, three quarters of a pound of flour, 14 eggs, two table spoonsful of rose-water, the raspings and juice of four lemons; when the yolks are well beat up and separated, add the powder sugar, the lemon raspings, the juice, and the rose-water; beat them well together in a pan with a round bottom, till it becomes quite light, for

half an hour. Put the paste to the whites previously well whisked about, and mix it very light. When well mixed sift in the flour and knead it in with the paste, as light as possible; form the biscuits and bake them in small oval tins, with six sheets of paper under them, in a moderate heat. Butter the tins well or it will prove difficult to take out the biscuits, which will be exceedingly nice if well made. Ice them previously to baking, but very lightly and even.

17. BANBURY CAKES.

Take a pound of dough made for white bread, roll it out, and put bits of butter upon the same as for puff paste, till a pound of the same has been worked in; roll it out very thin, then cut it into bits of an oval size, according as the cakes are wanted. Mix some good moist sugar with a little brandy, sufficient to wet it, then mix some clean washed currants with the former, put a little upon each bit of paste, close them up, and put the side that is closed next the tin they are to be baked upon. Lay them separate, and bake them moderately, and afterwards, when taken out, sift sugar over them. Some candied peel may be added, or a few drops of the essence of lemon.

18. ALMOND CAKES.

Take six ounces of sweet almonds, half a pound of powdered sugar, seven eggs, six ounces of flour, and the raspings of four lemons. Pound the almonds very fine, with whole eggs, add the sugar and lemon raspings, and mix them well together in the mortar. Take it out, put it in a basin and stir it with the yolks of eggs, till it is as white as a sponge paste; beat up the whites of the eggs to a strong snow, mix them very light with the paste, then take the flour and mix it as light as possible; on this the goodness of the paste principally depends, as it is impossible to make a good cake with a heavy paste; butter the mould and bake in a slack oven for an hour, with ten sheets of paper under it and one on the top.

Mix three pounds of flour with four ounces of moist sugar, half an ounce of powdered ginger, and one pound and a quarter of warm treacle; melt half a pound of fresh butter in it; put it to the flour and make it a paste; then form it into nuts or cakes, or bake it in one cake.

20. Another Method.

Mix six pounds of flour with two ounces of caraway seeds, two ounces of ground ginger, two ounces of candied orange peel, the same of candied lemon peel cut in pieces, a little salt, six ounces of moist sugar; melt one pound of fresh butter in about half a pint of milk, pour it by degrees into

four pounds of treacle, stir it well together, and add it, a little at a time, to the flour; mix it thoroughly, and make it into a paste; roll it out rather thin, and cut into cakes with the top of a dredger or wine glass; put them on floured tins, and bake them in rather a brisk oven.

21. CREAM CAKES.

Beat the whites of nine eggs to a stiff froth, stir it gently with a spoon lest the froth should fall, and to every white of an egg grate the rinds of two lemons; shake in gently a spoonful of double refined sugar sifted fine, lay a wet sheet of paper on a tin, and with a spoon drop the froth in little lumps on it near each other. Sift a good quantity of sugar over them, set them in the oven after the bread is out, and close up the mouth of it, which will occasion the froth to rise. As soon as they are coloured they will be sufficiently baked; lay them by two bottoms together on a sieve, and dry them in a cool oven.

Set two pounds of flour with a little salt before the fire till quite warm; then mix it with warm milk and water till it is as stiff as it can be stirred; let the milk be as warm as it can be borne with the finger, put a cupful of this with three eggs well beaten, and mixed with three spoonsful of very thick yeast; then put this to the batter and beat them all well together in a large pan or bowl, add as much milk and water as will make it into a thick batter; cover it close and put it before the fire to rise: put a bit of butter in a piece of thin muslin, tie it up, and rub it lightly over the iron hearth or frying pan; then pour on a sufficient quantity of batter at a time to make one crumpet; let it do slowly, and it will be very light. Bake them all the same way. They should not be brown, but of a fine yellow.

23. MUFFINS.

Mix a pint and a half of warm milk and water, with a quarter of a pint of good yeast, and a little salt; stir them together for a quarter of an hour, then strain the liquor into a quarter of a peck of fine flour; mix the dough well and set it to rise for an hour, then roll it up and pull it into small pieces, make them up in the hand like balls, and lay a flannel over them while rolling to keep them warm. The dough should be closely covered up the whole time; when the whole is rolled into balls, the first that are made will be ready for baking. When they are spread out in the right form for muffins, lay them on tins and bake them, and as the bottoms begin to change colour turn them on the other side.

Rub four ounces of butter into two pounds of flour, a little salt, four ounces of sugar, a dessert spoonful of caraways, and a tea spoonful of ginger; put some warm milk or cream to four table spoonsful of yeast; mix all together into a paste, but not too stiff; cover it over and set it before the fire an hour to rise, then make it into buns, put them on a tin, set them before the fire for a quarter of an hour, cover over with flannel, then brush them with very warm milk, and bake them of a nice brown in a moderate oven.

25. CROSS BUNS.

Put two pounds and a half of fine flour into a wooden bowl, and set it before the fire to warm; then add half a pound of sifted sugar, some coriander seed, cinnamon and mace powdered fine; melt half a pound of butter in half a pint of milk: when it is as warm as it can bear the finger, mix with it three table spoonsful of very thick yeast, and a little salt; put it to the flour, mix it to a paste, and make the buns as directed in the last receipt. Put a cross on the top, not very deep.

26. RUSKS.

Beat up seven eggs, mix them with half a pint of warm new milk, in which a quarter of a pound of butter has been melted, add a quarter of a pint of yeast, and three ounces of sugar; put them gradually into as much flour as will make a light paste nearly as thin as batter; let it rise before the fire half an hour, add more flour to make it a little stiffer, work it well and divide it into small loaves, or cakes, about five or six inches wide, and flatten them. When baked and cold put them in the oven to brown a little. These cakes, when first baked, are very good buttered for tea; if they are made with caraway seeds they eat very nice cold.

27. ORANGE CUSTARDS.

Boil very tender the rind of half a Seville orange, and beat it in a mortar until it is very fine; put to it a spoonful of the best brandy, the juice of a Seville orange, four ounces of loaf sugar, and the yolk of four eggs. Beat them all to gether for ten minutes, and then pour in by degrees a pint of boiling cream; beat them until cold, then put them in custard cups, in a dish of hot water; let them stand till they are set, then take them out and stick preserved orange peel on the top; this forms a fine flavoured dish, and may be served up hot or cold.

28. BAKED CUSTARDS.

Boil a pint of cream with some mace and cinnamon, and