How To Make Oat-Cakes

These are made exactly in the same manner a muffins; only when they are made into round balls they must not be roll'd in flour, and then they will . fall and spread of themselves. Likewise the wheat-flour must be mixt with a certain quantity of oatmeal. This give them the denomination of oatcakes.

How To Make Little Plumb-Cakes

Dry two pounds of flour in an oven, or before the fire, and mix it with fix spoonfuls of cream, and four eggs beaten together; to which add half a pound of butter washed in rose-water, half a pound of loaf sugar in powder, and half a pound of currants pick'd and rub'd very clean in a cloth. When these are well united together, make them into cakes, and put them into an oven hot enough to bake rolls: bake them till they are coloured on both sides, then take down the oven lid, and let them soak.

How To Make A Pound-Cake

Take a pound of melted butter, and beat it in an earthen pan with your hand, or a large wooden spoon, all one way, till it appears like thick cream: then beat up twelve eggs, six with the whites, and six without, and mix them with the butter; add to these, a pound of flour, a pound of sugar, and a pound of caraways; beat them together with a large wooden spoon for an hour, and pour the mixture into a buttered pan; this done, bake it for an hour in a quick oven.

How To Make A Seed-Cake

Melt a pound and a half of butter in a sauce-pan, with a pint of new milk; pour the mixture into half a peck of flour, with half a pint of good ale-yeast; then work it up like paste, adding a pound of sugar, half an ounce of Jamaica pepper in powder, and an ounce and a half of caraways-feeds; make this quantity into two cakes, and bake them for an hour and a half in a quick oven.

How To Make A Very Good Cake

Take twenty two eggs, and beat them up with a pint of ale-yeast; pour this mixture into the middle of five pounds of flour, well dried, mixt with two pounds of chopt raisins, a pound of sugar, a quarter of a pint of sack, half an ounce of mace, and half an ounce of nutmeg beaten fine; then take two pounds and a half of fresh butter, and a pint and a half of cream; set them over the fire till the butter is melted, and when the mixture has stood till it is blood-warm, work it into the paste; set it before the fire for an hour to rife; afterwards mix in seven pounds of currants plump'd in half a pint of brandy, and three quarters of a pound of candied lemon and orange peel. This must be baked in a hoop for an hour and a quarter.

How To Make An Ice For Cake

Take a pound of double refined sugar, powdered and lifted fine, put it into an earthen pan, with the whites of twenty four eggs; whip them well with a whisk for two or three hours, or till the mixture looks white and thick; then with a bunch of feathers spread all over the top and sides of the cake, and set it for an hour into a cool oven, to dry and harden it.

How To Make Shrewsbury-Cakes

Take four eggs, four spoonfuls of cream, and two spoonfuls of rose-water; beat them together, and mix them with two pounds of flour, and three quarters of a pound of loaf sugar, beaten to a powder, der, and finely sifted: work them together into a paste, make them into little thin cakes, which roll in a quarter of a pound of the like sugar, and bake them in a quick oven.

How To Make March-Pain

Take a pound of almonds, and blanch them in cold water; then beat them in a marble mortar, very fine, putting a little rose-water, to keep them from oiling: afterwards take a pound of loaf sugar in fine powder, and mix with the almonds, beating them together into a paste; roll it, and form it into what shapes you please; but dust a little fine sugar under them, to keep them from sticking. This done, dissolve double refined sugar in as little rose-water as possible; dip a feather in the solution, and spread it over your march-pain to ice it; put wafer-paper under them, and white paper under that; then put them in an oven that is not over hot, and bake them.