Prussian

Rub four ounces of butter into seven pounds of flour; wet up with one quart of milk, warm, one pint of warm water, four yolks of eggs, and half a pint of good thick yeast; but if you are obliged to take more yeast, leave out some of the water, or you will make them too poor: let your dough lie about ten or twenty minutes; mould them up round, about half or three quarters of a pound each; place them on your tins, about two inches from each other, and put them in a warm place, and prove them well. Bake in a good steady heat, and melt a little butter to wash them with when they are done.

Queens

Melt one pound of butter a little, in a preserving pan, and then work it with the hands to the thickness of cream; put to it one pound of fine loaf sugar, well sifted, and beat it up for a minute or two; add eight eggs, and two spoonfuls of water; beat it up for two minutes, and add twenty ounces of flour, and a handful of currants; mix it well together; put them in small round tins, bake them in a hot oven, and in about five minutes give the tins a smart tap, and the cakes will fall out.

Queen's Drops

Prepare your mixture the same as for poundcakes, but add about two ounces more of flour, one pound and a-half of currants; drop them on whited-brown paper, in drops about the size of a large nutmeg, about two inches from each other; put your sheets on tins, and bake them in a steady oven.

Rout

Take one pound of sweet almonds, boil them and skin them; then take one pound of loaf sugar, - pound both in a mortar, and get as much as you can through a sieve; put the rest into a mortar again, with four yolks of eggs, and the rind of a nice lemon; pound it very fine, and put in what has passed through your sieve, and mix it all together; cut them in blocks, or make them in any shape you please. Sprinkle them lightly with a little water; sift sugar over them, and put them on tins that have been rubbed with a bit of butter. See that they have room, so as not to touch each other; bake them in a rather brisk oven till they are lightly coloured over. If you see them coloured too deep at the bottom, put cold tins over them.

Raspberry

To one pound of raspberry jam put one pound of loaf sugar, powdered, and sifted fine; mix it well together, and have a ring made of tin, with a handle on the side of it, about the size of a penny-piece; place the ring on a sheet of paper; fill it with the jam, and move your ring, and the cake will remain; do the same till the whole is done. Make the tops smooth with your knife as you fill them; then put them in a warm place to dry, till they get a little set; then take the crooked end of the handle of a spoon, and make five or six marks on the top of each cake. Set them to dry again, till they are fit to be removed; then take them off with the point of a knife; have a box prepared to put them in, and lay slips of paper between every layer of cakes.