Prepare your dough as for Bath cakes; cut it with a Colchester cutter to about the thickness of a penny-piece, wash it with milk, bake it quick, wash it with egg and milk, while hot; when baked and cold, cut them apart.


Put three-quarters of a pound of loaf sugar into a saucepan, with a quarter of a pint of water; put it over a steady fire and stir it till it is dissolved; beat six eggs with a whisk in a pan; when the sugar boils, pour it gently on the eggs, keeping it well beat till cold; then stir into it three-quarters of a pound of fine sifted flour; have your frames papered, fill them three parts full with the batter, sift sugar over them, and bake them in a steady oven.

French Rolls

Set a sponge with a quart of warm water, and half or three-quarters of a pint of good yeast; let your sponge rise and drop, then melt one ounce of butter in a pint of warm milk, and one ounce of salt, to wet up with; it will take about seven pounds of flour altogether; let it lie about half an hour, then put them on warm tins: prove them well, and bake them in a quick oven.

Short Bread, - Rub one pound of butter into three pounds of flour; make a hole and put in one pound of powdered sugar; then wet up with a quarter of a pint of honey water, a quarter of a pint of milk, and two eggs; break them in round pieces about as big as a walnut; roll them round or oval, to the size of a tea-saucer; pinch round the edge; place them at the distance of one inch from each other on clean tins, not buttered; cut half a pound of candied orange or lemon peel into pieces, and lay them on the top of your cakes; bake them in a good steady oven.

Queen's Ginger-Bread

Take two pounds of honey, one pound and three-quarters of the best moist sugar, three pounds of flour, half a pound of sweet almonds blanched and cut thin, half a pound of candied orange; peel the rinds of two lemons, grated, and an ounce of powdered cinnamon, half an ounce of nutmeg, cloves, mace, and cardi-moms, mixed and powdered, and a wine-glassful of water; put your honey and water into a pan over the fire, and make it quite hot; mix the other ingredients into the flour, and pour in your honey, sugar, and water, and mix all well together; let it stand till next day: make it into cakes and bake it; rub a little clarified sugar until it will blow in bubbles through a skimmer, and with a paste-brush rub over your ginger-bread when baked.

Spice Ginger-Bread

Take three pounds of flour, one pound of moist sugar, four ounces of candied lemon or orange peel, cut small, one ounce of powdered ginger, two ounces of powdered allspice, half an ounce of powdered cinnamon, a handful of caraway seeds, and three pounds of treacle; rub the butter with your hand into the flour; then add the other ingredients, and mix it in the dough with the treacle; make it into cakes or nuts, and bake them in a warm oven.

Thick Ginger-Bread

Prepare seven pounds of treacle, rub three-quarters of a pound of butter into twelve pounds of flour; mix three ounces of caraway, two ounces of ground coriander seeds, and two ounces of ground allspice, with your flour and treacle; mould it well together, make it into cakes, point them, butter the sides, and place them close together on buttered tins; put up-sets round them, wash with milk, and bake in a steady heat; when they are done, wash with egg and milk.