Yorkshire

Rub four ounces of butter into seven pounds of flour, wet up with one quart of warm milk, one pint of warm water, and half or three-quarters of a pint of good yeast, let it prove about twenty minutes, make it into cakes and put them on warm tins - see that they have room so as not to touch - when well proved, make a hole in the middle, the size of a large thimble - bake them in a hot oven - when done, wash them with a little melted butter.

York Drops

Bruise eight ounces of sweet almonds in a mortar, having bleached and dried them as directed - add the whites of three eggs, and rub them with the pestle till quite fine - then add the whites of four more eggs, and one pound of sifted loaf sugar - mix all well together, and lay it out on paper the size of large peas; bake in a warm oven, or on iron plates, and when done and cold, take them off the paper.

[Anne Page's

One pound of butter, two pounds of flour, one pound of the best loaf sugar, two ounces of caraway seed, half a pint of good rose-water. Rub the sugar into the butter, and then mix carefully in the sifted flour and caraway seed with the rose-water. Roll the mass thus formed into sheets to about the thickness of a dollar, and shape with small tin cutter; lay them on baking-dishes, and bake in a moderate oven.

These are commonly called A. P.'s.

York Cakes

Rub into six ounces of butter one pound of sifted flour; then mix together half a pound of pulverized loaf sugar, four ounces currants, well washed and dried, and half an ounce of powdered cloves; rub in with the butter and flour half a pint of warm milk; roll out the paste into thin sheets, and cut with a round cutter, and bake at a moderate heat.

Jumbles

Half a pound of butter, half a pound of the best loaf sugar, pulverized, half a pound of finely-sifted flour; rub intimately together with three eggs and half a wineglass of rose-water, add half an ounce of ground cinnamon and one grated nutmeg; bake in a moderate heat on waxed tins.

Cinnamon Biscuit

Grind in a clean mortar a quarter of a pound of sweet almonds, blanched; to which add, gradually, the whites of three eggs, and then three-quarters of a pound of the best pulverized loaf sugar, and two ounces of ground cinnamon; form into a paste, which should be laid out on greased tins, in diamond or other shapes; ice with cold water, to produce a gloss, and bake.

Hazlenut Kisses

Beat one pound of pulverized white sugar with the whites of eight eggs over a slow fire until they are light, then add four ounces of blanched filberts, cut fine; lay them out on paper, and bake in a slow oven.

Vanilla Biscuit

Beat with a whisk the whites of ten eggs to a very strong froth, add three-quarters of a pound of finely-pulverized loaf sugar, ten ounces of sifted flour, three cloves of vanilla pulverized with three ounces of loaf sugar. Stir all these ingredients together for one minute, and put the batter into paper bag or cornet; lay out on waxed tins, and bake in a moderate oven.