Take some rich cheese, knead it with a pint and half of flour, three quarters of a pound of butter, and a little salt; moisten it with five or six eggs beaten up; when it is well kneaded, let it stand for an hour; then form your cake and bake as usual.
Rub into a pound of flour, six ounces of butter, and three spoonfuls of yeast, and make into a paste with new milk; make into biscuits, and prick them with a clean fork.
Beat a dish of butter with your hands to a cream, add two pounds of sifted sugar, three pounds of dried flour, and twenty-four eggs, leave out half the whites, and then beat all together for an hour; when you are going to put it in the oven add a quarter of an ounce of mace and a nutmeg, a little sack and brandy, seeds and currants, if you think proper.
Take the weight of three eggs in sugar, and the weight of two in flour; when the five eggs are well beaten, gradually add the sugar, and then the flour, with a little grated lemon-peel, or a few caraway seeds. Bake it in a tin mould, in rather a quick oven.
Beat for half an hour the yolks of eight, and the whites of live eggs; add half a pound of pounded and sifted loaf sugar, a quarter of a pound of dried and sifted flour, and the grated peel of a small lemon; beat all well together, and bake it in a floured tin.
Boil, in two quarts of cream, the well-beaten yolks of four, and the whites of five eggs; drain off the whey gently, and mix with the curd grated nutmeg, pounded cinnamon, three table-spoonfuls of best rose water, as much white wine, four ounces of pounded loaf sugar, the same quantity of butter beaten to a cream, and of pounded biscuit. Mix all these ingredients well together, and stir in a quarter of a pound of currants. Bake it in a large tin, or in patty-pans lined with paste; or it may be baked in a dish previously buttered.
Dissolve one ounce of butter in, as much milk warmed as will make four pounds of flour into a stiff paste; about two pints may be required; add half a tea-spoonful of salt, one egg beaten together with a table-spoonful of yeast; mix it all well, cover it with a cloth, and let it remain before the fire for half an hour; then make it into small round balls, and bake them upon tins in a quick oven.
Roll out three quarters of a pound of puff paste, keeping it long and narrow; do not let it be more than a quarter of an inch thick, and about three inches wide. Cut the paste across with a sharp knife, in slips three-eights of an inch in width, and place them on the cut side, on a baking-plate, each two inches apart; bake them in a hot oven, and when nicely colored, sprinkle them with sugar, and glaze them. When done, remove them from the plate; and just before they are served, mask them with apricot marmalade, or any other you may like better,and arrange them on your dish en couronne.