To a pound of flour dried, add a pound of lump sugar rolled very tine, the peel of two lemons chopped small, and five ounces of butter; mix them thoroughly; let it stand sometime before the fire. then add three eggs well beaten, the whites separately, pick them with a fork into small lumps, and bake them on a tin: this quantity will make about eighty cakes. Instead of lemon-peel you may,if you please, add sixty bitter almonds blanched and beaten with white of egg until they are quite fine.
Form some puff paste into an under-crust and cover some baking-plates with it; then spread all over them some frangipane, or marmalade, of whatever sort you please; add some sweetmeat, and then cover with a very thin crust; gild and ornament them, then put them in the oven; when they are three parts done, sprinkle them with sugar, and glaze. When they are glazed put them to finish baking in a more gentle oven, and when done take them out of the tins, and serve them either hot or cold.
Of dried and sifted flour, pounded and sifted loaf sugar, and of fresh butter, one pound each will be required, also twelve well-beaten eggs, three quarters of a pound of cleaned and dried currants; beat the batter to a cream with the sugar; add the eggs by degrees, and then the flour and currants, with two table-spoonfuls of brandy, one of rose water, and half a grated nutmeg; beat all well together for twenty or thirty minutes, when it is to be put into small buttered tins, half filling them, and baking them in a quick oven. The currants may be omitted.
Take four pounds of very fine flour, and mix with it three pounds of double-refined sugar, finely beat and sifted; dry them by the fire till your other materials are prepared; take four pounds of butter, beat it in your hands till it is very soft like cream; beat thirty-four eggs, leave out sixteen whites and takeout the treads from all; beat the eggs and butter together till it ap-ears like butter, pour in four or five spoonfuls of rose or orange-flower water, and beat it again; then cake vour flour and sugar with six ounces of caraway seeds; strew it in by degrees, beating it up all the while, for two hours together; put in asmuchtinc-ture of cinnamon, or ambergris, as you please; butter your hoop, and let it stand three hours in a moderate oven.
Pound in a mortar four ounces of good cheese, with a little salt, the beaten yolks of three eggs, and some crumbs of bread; roll them as large as walnuts, cover them with puff paste, and fry them in butter a light brown color. Serve them in a napkin.
One only should be made at a time, as the mixture dries quickly. Put two or three handfuls of meal into a bowl, and moisten it with water merely sufficient to form it into a cake, knead it out round and round with the hands upon the paste-board, strewing meal under and over it; it may be made as thin as a wafer, or thicker, according to taste, and put it on a hot iron plate, called a girdle. Bake it till it be a light brown on the under side, then take it off, and toast that side before the fire which was uppermost on the girdle. The toaster is such as is commonly used for heating smoothing irons, having a back to support the cake. To make these cakes soft, they must not be toasted before the fire, but both sides done quickly on the girdle.