1507. - La Galette

Is in great favor among the Parisians, who usually eat it with sweetmeats, but vary it in point of richness by the greater or less quantity of cream and butter employed in making it up. It is thus made:-

Take one pound each of butter and flour, a little salt, and two eggs; knead the whole together into a paste, roll it to not more than an inch in thickness, and make it the size of a dessert-plate. Then put it into the oven for a quarter of an hour; take it out; beat up two eggs with a little cream and some salt; pour it over the cake, and return it to the oven to bake for another quarter of an hour; or, if you please, ornament the back with candied citron.

1508. - Isle Of Wight Cracknels

Mix with a quart of flour half a nutmeg grated, the yolks of four eggs beaten, with four spoonfuls of rose-water, into a stiff paste, with cold water; then roll in one pound of butter, and make them into a cracknel shape; put them into a kettle of boiling water, and boil them till they swim; then take them out and put them into cold water; when hardened, lay them out to dry, and bake them on tin plates.

1509. - Cracknels

Half a pound of flour, half a pound of sugar, a quarter of a pound of butter two table-spoonfuls of rose-water, a little salt and rice, and eggs'well beaten. Mix together twenty minutes; roll and cut into shapes. Rub a baking sheet with butter, and when baked, wash them with white of egg.

1510. - French Bread

Commence as for common bread, but use milk instead of water. When it is light, add two quarts warm milk, salt half a pound of butter, and one ounce sifted loaf sugar; knead well and let it rise again. Make it into rolls; put them in a warm place half an hour, then bake in a quick oven.

1511. - Kringles

Beat well the yolks of eight and whites of two eggs, and mix with four ounces of butter just warmed, and with this knead one pound of flour and four ounces of sugar to a paste. Roll into thick biscuits; prick them, and bake on tin plates.

Gingerbread

This is amongst the most ancient species of cake known throughout England and the north of Europe. It is the delight of children; in Holland it is the common accompaniment of the "schnaps," and in Ghent there are shops famous for it. The following are selected from amongst the numerous ways of making it in this country.

1512. - Soft Gingerbread (From A Lady Of

New York).

Three cups molasses, one of butter, one of milk, ginger, a table-spoonful of saleratus, and flour enough to make it the stiffness of pound cake.

Another:- Half a pound of butter, a quart of molasses, eight eggs, four table-spoonfuls sifted ginger, two teaspoon-fuls saleratus, allspice, and flour enough to make it stiff as pound cake.

1513. - Hard Gingerbread

Rub half a pound of butter into one pound of flour; then rub in half a pound of sugar, two table-spoonfuls of ginger, and a spoonful of rose-water; work it well; roll out, and bake in flat pans in a moderate oven. It will take about half an hour to bake. This gingerbread will keep good some time.