Almond Cheese

Take three or four bitter, and one ounce of sweet almonds; boil and skin them; put them into a mortar, with two ounces of loaf sugar, and the yolks of two eggs; pound them fine. Then rub two ounces of butter to a cream, and mix all together. Put puff paste in the patties; fill them three-parts full with the batter; lay a few cut almonds over the top; sugar over, and bake them in a steady oven.

Lemon Cheese

Prepare your mixture as for common cheese-cakes, and grate the rind of a nice fresh lemon, and mix with it. The currants may be left out or not.

Derby

Rub one pound of butter in two pounds and a half of flour; make a hole, and put in one pound of powdered loaf sugar; beat two eggs with three table-spoonsful of honey water, and as much milk as will make up half a pint. Add half a pound of currants; mix all up together; make them what size you please, and bake them in a steady oven.

Diet Bread

Whisk the yolks of twelve and the whites of six eggs together, so as just to break them. Put a quarter of a pint of water into a saucepan, or small stew-pan; add a pound of loaf sugar, and put it on the fire. Take it off just before it boils; put in the eggs, and stir it well together till cold; then stir in lightly one pound of flour, and put your mixture into square tins prepared. Sift sugar over the tops, and bake in a warm oven, till they are dry and firm on the tops. A few currants or caraway seeds may be occasionally used to vary them.

Ginger

Prepare your dough as for Bath cakes, but add as much ground ginger as will give them a pleasant taste; cut them about the thickness of a shilling, and full as large as a penny-piece; wash them with water, and bake quick.

Lord Mayors

Put one pound of sifted loaf sugar and eight eggs into an earthen pan; whisk them well for about five minutes, until quite thick. Then add a few caraway seeds, and a pound of flour; mix it all up lightly with a spoon, and drop them on paper, about the size of a small tea-cup; place them on iron plates; sift sugar or caraway seeds on the top, and bake in a hot oven. When done, take them off the papers, and stick two together.

Moss

Rub a little rout cake paste through a fine sieve, and it will look like moss. Gently squeeze a little together, about the size of half-a-crown, and bake them on wafer paper of a light colour. After they are done, touch the tops with cochineal. If they are made up round, the finger pressed in the middle, and two or three caraway comfits put in, they will resemble birds' nests, with eggs in them; and to make the resemblance more complete, just touch the tops with a green colour.

Macaroon

Prepare your mixture as for almond cakes (but do not cut your almonds), and add two spoonfuls of orange-flower water; lay them out on the wafer-paper, in an oval shape; sift sugar over them, and bake them in rather a brisk oven; when lightly coloured over, they are done.

Plum

Set a sponge with one pound of flour, half a pint of warm milk, and about three table-spoonfuls of good yeast. Then take four ounces of butter, four ounces of powdered sugar, two eggs, and four ounces of flour. Proceed to beat it up the same as for pound cake; then put in your sponge, and beat all well together; after which, add one pound of currants, nicely cleaned. Paper your hoop to put it in; bake it without proving, and in a slow oven.