Put a quartern of flour into a large basin, with two tea-spoonfuls of salt; make a hole in the middle; then put in a basin four table-spoonfuls of good yeast; stir in a pint of milk, lukewarm; put it in the hole of the flour; stir it just to make it into a thin batter; then strew a little flour over the top; then put it on one side of the fire, and cover it over; let it stand till the next morning; then make it into dough; add half a pint more of warm milk; knead it for ten minutes, and then set it in a warm place by the fire for one hour and a half: then knead it again, and it is ready either for loaves or bricks: bake them from one hour and a half to two hours according to the size.
Mix into six pounds of sifted flour one ounce of salt, nearly half a pint of fresh sweet yeast as it comes from the brewery, and a sufficient quantity of warmed milk to make the whole into a stiff dough; work-and knead it well upon a pasteboard, on which a little flour has been strewed, for fifteen or twenty minutes, then put it into a deep pan, cover it with a warmed towel, set it before the fire, and let it rise for an hour and a half, or perhaps two hours; cut off a piece of this sponge or dough; knead it well for eight or ten minutes, together with flour merely sufficient to keep it from adhering to the board; put it into small tins, filling them three-quarters full; dent the rolls all round with a knife, and let them stand a few minutes before putting them into the oven. The remainder of the dough must then be worked up for loaves, and baked either in or out of a shape.
Take a pound o the test almonds, slice them the round way beat and sift a pound of double-refined sugar, and strew it over the almonds as you cut them, stirring them frequently to prevent their sticking together; when all the sugar is used, put them into an earthen basin, with a few carraway seeds, a little gum dragon (dissolved in rose-water and strained), three grains of musk and ambergris dissolved in fine sugar, and the whites of two eggs beaten to a very light froth, and two spoonfuls of fine flour; when well mixed lay them on wafers the size of macaroons; open them with a knife or bodkin, lest two or three pieces stick together; the quicker you lay them, the better they will look; put them into a well-heated oven, taking care they do not scorch; when half baked, take them out, wash them with the white of an egg beaten to a froth, grate a little fine sugar over them, and bake them about half an hour longer.
Roast a hundred fine chestnuts, being careful not to burn them; peel them well, and pound them with butter and double cream; pass them through a sieve; add two eggs, and then strain them again. Weigh your paste, and for every pound, allow half a pound of powder, a little vanilla in powder, and two ounces of flour; mix these together, and form of the preparation as many chestnuts as it will make; lay them on a sheet of wafer paper, butter and dorez them several times, and then bake them in a hot oven.