Bristol Cakes

Take six ounces of sifted sugar, six ounces of fresh butter, four whites and two yolks of eggs, nine ounces of flour, and mix them well together in an earthen pan with the hand; then add three quarters of a pound of picked currants, and drop the mixture with a spoon up on tin plates rubbed with butter, and bake them in a brisk oven.

Hyde Park Corner Cakes

Take two pounds of flour, four ounces of common sugar, and half an ounce of carraway seeds pounded; then set a sponge with half a gill of yeast and some warm milk, and when it works take some boiling milk, add to it five ounces of fresh butter, mix it up light, and let it lay some time; then roll it out, cut it into what forms you please, and bake them in a moderate oven.

Good Gingerbread Nuts

Take four pounds of flour, half a pound of sifted sugar, one ounce of carraway seeds, half an ounce of ginger pounded and sifted, six ounces of fresh butter, and two ounces of candied orange peel cut into small slices. Then take a pound of treacle or honey and a gill of cream, make them warm together, mix all the ingredients into a paste, and let it lay six hours; then roll it out, make it into nuts, and bake them in a moderate oven

Bride Cake

Take two pounds of sifted loaf sugar, fear pounds of fresh butter, four pounds of best white flour dried and sifted, a quarter of an ounce of mace and cinnamon, likewise the same quantity of nutmeg pounded and sifted, thirty eggs, four pounds of currants washed, picked, and dried before a fire, a pound of Jordan almonds blanched and pounded, a pound of citron, a pound of candied orange and a pound of candied lemon peels cut into slices, and half a pint of brandy; then proceed as follows: First work the butter to a cream with the hand, then beat in the sugar for a quarter of an hour, whisk the whites of eggs to a solid froth, and mix them with the sugar and butter: then beat the yolks for a quarter of an hour and put them to the above, likewise add the flour, mace, and nutmeg; beat all well together till the oven is ready, and then mix in lightly the brandy, currants, almonds, and sweetmeats. Line a hoop with paper, rub it with butter, fill it with the mixture, bake it in a brisk oven, and when it is risen cover it with paper to prevent it from burning. It may be served up either iced or plain,

A Hermitage Of Paste

Make a paste with four ounces of flour, a little sugar and some boiling water; knead it well, roll it into pieces, and form them into three or four arches of different sizes, and likewise some straight pieces for supporters. Lay them upon tin plates and bake them; when done, have ready some very small fruit puffs made with puff paste, baked of a light colour. Likewise some pieces of rock sugar of different colours; then dip the ends of the pieces of paste into warm caramel sugar. set them upright in a dish in the form you wish the hermitage, fill the cavities with the puffs and pieces of rock sugar which are to be joined with the caramel; put a little clean moss upon the rock sugar which covers the top, as it will have a good effect, When the hermitage is complete, spin a caramel over the whole and set it in a dry place.