Rice Cakes

Whisk the yolks of seven eggs for a quarter of an hour, add five ounces of sifted sugar, and mix them well; put to them a quarter of a pound of rice, some flour, a little brandy, the rind of a lemon grated very fine, and a small quantity of pounded mace; then beat six whites of eggs for some tine, mix all together for ten minutes, fill a hoop with the mixture, and bake it in a brisk oven.

How To Green Codlings For Pies, Etc

Put a layer of green codlings, and a layer of green vine leaves alternately till the stew pan is nearly full; then fill with cold spring water, put them over a slow fire close covered; when they are soft take the skins off, and put the codlings into the same liquor quite cold with a little roach alum; set them over a slow fire till they are green, make a syrup, drain the apples, and put them into it for one day; then pour the syrup from them, boil it, and add it again for three successive days; afterwards put them into glasses close covered with paper dipt in brandy and bladder tied over,

N. B. Greengages, etc. may he done in the same manner,

Bath Cakes

Take a pound of fresh butter and rub with it a pound of flour, mix them into a light paste with a gill of yeast and some warm cream, and set it in a warm place to rise; then mould in with it a few can away seeds, make it into cakes the size of small French rolls, and bake them on tins buttered.

Bath Cakes Another Way

One pound of flour, half a pound of fresh butter, five eggs, a little salt, and a tea-cup of good yeast mixed together, and put before a fire: when suiikiently rose, add a quarter of a pound of sifted sugar, half an ounce carraway seeds, and a few cloves pounded and sifted. Then roll it out into little cakes, and bake them on tins well cleaned and rubbed with butter.

Pound Cake

Take a pound of sifted sugar, a pound of fresh, butter, and mix them with the hand for ten minutes; then put to them nine yolks and five whites of eggs beaten, whisk them well, and add a pound of sifted flour, a few carraway seeds, a quarter of a pound of candied orange peel cut into slices, a few currants washed and picked, and mix all together as light as possible.

Yeast Cake

Take one pound of flour, two pounds of currants washed and picked, a quarter of a pound of fresh butter, a quarter of a pound of Lisbon sugar, a quarter of a pound of citron and candied orange peel cut into slices, cinnamon and mace a small quantity of each pounded and sifted. Make a cavity in the center of the ingredients, a gill of sweet wine, a little warm milk, a teacupful of yeast, and let it stand till the yeast works; then put a tittle more warm milk, mix all together, fill a hoop with it, and let it remain till risen, and bake it.

Rich Plum Cake

Take one pound of sifted sugar, a pound of fresh butter, and mix them with the hand in an earthen dish for a quarter of an hour. Then heat well ten yolks and five whites of eggs, put two thirds of them to the sugar and butter, and mix them together till it begins to be tough; after which add one pound and a half of currants washed and picked, a quarter of a pound of citron, a quarter of a pound of dour, a quarter of a pound of candied orange or lemoel cut into slices, a quarter of a pound of jordan almonds blanched and bruised very fine. Then pound a quarter of a pound of muscadine raisins, put to them a gill of sweet wine and a spoonful of brandy, strain the liquor through a cloth to the mixtures add the rest of the eggs, and mix all together as light as possible.

Shrewsbury Cakes

Beat half a pound of fresh butter to a cream, add to it the same quantity of flour, one egg, six ounces of sifted sugar, and a quarter of an ounce of carraway seeds. Mix all together into a paste, roll it out thin, stamp it with a tin cutter, prick the cakes with a fork, lay them on tin plates rubbed with butter, and bake them in a slow oven.

Savoy Cake

Beat well together the yolks of eight eggs and a pound of sifted sugar, and whisk the whites till of a solid froth; then take six ounces of flour and a little sifted cinnamon, and mix all the ingredients lightly together; after which rub a mould with fresh butter, fill it three parts full with the mixture, and bake it in a slack heated oven. It may be served up plain, or ornamented with gum paste.

N. B The above mixture may be put into small biscuit pans and baked with sifted sugar