Take one ounce of bitter and three ounces of sweet almonds; boil and skin them; put them into a mortar, with the yolks of six eggs, and half a pound of loaf sugar, pounded very fine; then whisk up the whites of the eggs to a strong froth, and mix it as lightly as you can with the rest; then stir in four ounces of flour as lightly as you can; bake it in a slow oven, if in a hoop you must paper it, and sugar your cake over the top; but if in a shape, you must butter the shape; then shake fine sugar over into it before you put in the batter.
Take one pound and a quarter of good moist sugar; roll it fine - put in a pan with three-quarters of a pint of water; let it stand all night; rub three ounces of butter into four pounds and a half of flour; make a hole and pour in your sugar with half a pint of honey water - rub it out thin - cut out, and place them on buttered tins - wash with water, and bake in a quick oven.
Put a tea-spoonful of good yeast into two pounds of flour; mix the yeast and a little of your flour with a half pint of warm milk, about the consistence of batter. When your paste has risen well, take a little milk, - melt three ounces of butter in it; put a tea-spoonful of salt, and the yolks of eight eggs into the flour and yeast, and with the milk and butter mix it well into dough. Be careful that neither your butter nor milk is so hot as to scald the flour or yeast, and also that your dough is not too soft. Make your paste into cakes about two inches thick; pnt them into buttered hoops: lay the hoops on iron plates, and when they are lightly risen, bake them in a warm oven. When done, cut them into slices half an inch thick, and butter each slice as you would a roll; then cut them into pieces, and serve up for breakfast or tea.
Rub one pound of butter into three pounds and a half of flour; make a hole, and put in one pound of powdered loaf sugar; then wet it up with half a pint of honey water, and half a pint of milk. Divide your dough into three parts; add to one part a little powdered cinnamon; to another a few currants: to the other a few caraway seeds. Roll them in sheets to the thickness of the currants; cut them about the size of a penny-piece; wash with a little milk, and bake in a good steady heat.
Take four ounces of butter; heat it with a wooden spoon in a warm pan, till it comes to a fine cream. Then add four ounces of powdered sugar; beat it well; add the yolk of one egg; beat again - then add one whole egg', beat all well together, and mix in four ounces of clean currants. Lay your puff paste in the patties; fill them half full; shake a little sugar over, and bake them in a good heat.
Warm one pint of new milk; stir in a bit of rennet; keep it warm till a nice curd appears; break it to pieces, and strain the whey through a hair-sieve. Then, having your mixture prepared as for common cheese-cakes, but without any currants, put it into the sieve with the curd, and rub it all through together. Then mix in your currants; fill them out, and bake them in a good heat.