Shrewsbury Cakes

Take a pound of butter, and put it in a little flat pan, rub it till it is as fine as cream, then take one pound of powdered sugar, a little cinnamon and mace pounded, and four eggs, yolks and whites together;. beat them with your hand till it is very light; then take one pound and a half of sifted flour, work it together, and roll it on your dresser, to what size you like, only very flat, let your oven be rather slow, and let them change their color, then take them out.

Small Rout Cakes

Rub into one pound of dried and sifted flour, half a pound of butter, six ounces of pounded and sifted loaf sugar, and the yolks of two well-beaten eggs; mix them all into a paste with a little rosewater; divide the quantity, put a few dried currants or caraway seeds into one half; roll out the paste, cut it into small round cakes, and bake them upon buttered tins.

Short Cakes

Dissolve half a pound of fresh butter in as much milk as will make a pound and a half of flour into a paste, roll it out about a quarter of an inch thick, and cut it into large round cakes. Do them in a frying-pan, and serve them hot. They are eaten with butter.

Sugar Cakes

Take half a pound of dried flour, the same quantity of fresh butter washed in rose water, and a quarter of a pound of sifted loaf sugar; then mix together the flour and sugar: rub in the butter, and add the yolk of an egg beaten with a table-spoonful of cream; make it into a paste, roll, and cut it into small round cakes, which bake upon a floured tin.

Tea Cakes

With a pound of flour rub half a pound of butter; add the beaten yolks of two, and the white of one egg, a quarter of a pound of pounded loaf sugar, and a few caraway seeds; mix it to a paste with a little warm milk, cover it with a cloth, and let it stand before the fire for nearly an hour; roll out the paste, and cut it into round cakes with the top of a glass, and bake them upon floured tins.

Twelfth Cake

Two pounds of sifted flour, two pounds of sifted loaf sugar, two pounds of butter, eighteen eggs, four pounds of currants, one half pound of almonds blanched and chopped, one half pound of citron, one pound of candied orange and lemon peel cut into thin slices, a large nutmeg grated, half an ounce of ground allspice; ground cinnamon, mace, ginger, and corian-ders, a quarter of an ounce of each, and a gill of brandy. Put the butter into a stew-pan, in a warm place, and work it into a smooth cream with the hand, and mix it with the sugar and spice in a pan, (or on your paste board) for sometime; then break in the eggs by degrees, and beat it at least twenty minutes; stir in the brandy, and then the flour, and work it a little; add the fruit, sweetmeats, and almonds, and mix all together lightly; have ready a hoop cased with paper, on a baking-plate; put in the mixture, smooth it on the top with your hand, dipped in milk; put the plate on another, with saw dust between, to prevent the bottom from coloring too much: bake it in a slow oven four hours or more, and when nearly cold, ice it with icing This mixture would make a handsome cake, full twelve or fourteen inches over.