Pare and core a d en apples, and make them into marmalade, with the zeste of a lemon and a little cinnamon, and pass them through a bolting; put them into a stewpan, with a spoonful of potato flour, half a pound of sugar, and two ounces of butter; dry it over the fire, and when cold add to it six eggs, stir them well in, and having buttered a mould, pour your preparation into it, and bake it in a slow oven; when done, turn it in a dish and serve it.
Beat to a cream a quarter of a pound of fresh butter, and mix with it the same quantity of pounded and sifted loaf sugar, and four well-beaten eggs; add flour till thick enough to rollout; cut the paste into oblong pieces about four or five inches in length; with a paste cutter,-divide the centre into three or four strips; wet the edges, and plait one bar over the other, so as to meet in the centre; throw them into boiling lard, or clarified suet; when fried of a light brown, drain them before the fire, and serve them in a napkin, with or without grated loaf sugar strewed over them.
Set a sponge with two table-spoonfuls of thick yeast, a gill of warm milk, and a pound of flour; when it has worked a little, mix with it half a pound of currants, washed and picked, half a pound of candied orange and lemon peel cut small, one ounce of spice, such as ground cinnamon, allspice, ginger, and grated nutmeg: mix the whole together with half a pound of honey; roll out puff paste a quarter of an inch thick, cut it into rounds with a cutter, about four inches over, lay on each with a spoon a small quantity of the mixture; close it round with the fingers in the form of an oval; place the join underneath; press it flat with the hand; sift sugar over it, and bake them on a plate a quarter of an hour.
Rub into two pounds of flour half a pound of butter, and mix with it one pint of milk a little warmed, a quarter of a pint of fresh yeast, four well-beaten eggs, and a tea-spoonful of salt; cover it, and let it stand before the (ire to rise for three-quarters of an hour; make it into thick cakes about the size of the inside of a dinner plate; Lake them in a quick oven, then cut them into three, that the middle slice, as also the top and bottom may be well buttered. Serve them very hot.
To three pounds of dried flour allow one pound of fresh butter, one pound of good brown sugar, two ounces of caraway seeds, eight well-beaten eggs, three table-spoonfuls of fresh yeast, and some grated nutmeg; dissolve the butter in a pint of milk, so as to make the whole into a dough, not very stiff; work it well; cover it with a cloth, and set it before the fire to rise; when well risen, bake it in a buttered tin. When it becomes dry, it may be toasted and eaten with butter.
Boil in half a pint of water, for ten minutes, a bit of cinnamon, and of lemon-peel; strain, and mix it with three table-spoonfuls of flour, and stir it over the fire for two or three minutes; add a bit of butter the size of a walnut; when cold, mix in the beaten yolks of two eggs, a little salt and pepper; beat it well, drop a dessert-spoonful of the mixture into boiling lard, then drain them upon the back of a sieve, and when served, throw over pounded loaf sugar. Instead of the salt and pepper, a little preserve may be drooped upon each, before the sugar is thrown over.