Bread Cake

Two pounds of the best flour, a quarter of a pound of moist sugar, one ounce of carraway seeds, two eggs, a quarter of a pound of butter, a pint of milk, and two tablespoonfuls of yeast; let it rise like ordinary bread, and bake about an hour in a moderate oven. Currants may be used instead of carraway seeds.

A Diet Loaf

Beat a pound of eggs with a pound of sifted sugar till it looks quite thick and white; then add a little ginger and cinnamon, powdered, some carraway seeds, and one pound of dried flour; butter a mould, and bake it.

Rice Cake

Beat twelve yolks and six whites of eggs with the grated peel of two lemons; mix one pound of ground rice, eight ounces of flour, and one pound of fine-sifted sugar; beat it up with the eggs by degrees for an hour, with a wooden spoon; butter a pan well, and put it in at the mouth of the oven, which should be a gentle one. An hour and a half will bake it.

Oat Cakes

A quarter of a pound of butter to two pounds of oatmeal, then add as much water as will just work them together, but the less the better, and hot water is best; roll them out with a rolling-pin as thin as possible. One side should be done on the girdle and the other on the toaster. Oat cakes may also be made without any butter, mixed with hot water, and a pinch of salt added. As little water should always be used as possible, for it makes them flinty.

Yorkshire Cakes

Three pounds of flour, a pint and a half of warm milk, four spoonfuls of yeast, and three eggs; beat the whole well together, and let it rise; then form the cakes round; place them on the baking-tins and let them rise again before putting them in the oven, which must be of a moderate heat. Five ounces of butter may be warmed with the milk and added if preferred.

Balloon Cakes

Mix two tablespoonfuls of yeast with four of cream; add to it six of flour; make it into a light dough; set it to rise in a warm place; roll it out very thin; cut it into round cakes and bake on tins for four minutes.

Savoy Biscuit Or Cake

Half a pound of very fine dry flour, one pound of dry pounded sugar, fourteen very fresh eggs,, rasp over the sugar the peel of two oranges or lemons; put the sugar again to dry; break the eggs, separating the yolks from the whites. Be very careful to see the eggs are fresh, as one bad one would spoil all. Put the sugar with the yolks, and beat them together with a wooden spoon; beat the whites to a firm froth, then mix with the yolks, and sift the flour through a hair sieve over them. Mix gently with the whip. Butter a mould, and powder it over with sugar; put the biscuit in the mould - a little at a time, to prevent its blistering at the top; put some ashes on a baking-dish, and put the mould over this in the oven. The heat must be moderate. About an hour is sufficient, but be careful not to remove it till it is done.

Sponge-Cake

To one pound of flour finely sifted take twelve good fresh eggs; break the eggs into a pan, whisk them over a cool stove till milk-warm; whisk for about a quarter of an hour, or till they are quite thick and light; then stir in by degrees the flour, but not till the eggs are cold; add the grate of two lemon peels; bake in whatever shape or shapes you please, in a quick oven.

Little Short-Cakes

Rub into a pound of dried flour four ounces of butter, four ounces of pounded sugar, one egg, and a spoonful or two of thin cream to make it into a paste; roll them out thin, and cut with a wine-glass into round cakes. Currants or carraways may be added to them.

Luncheon Cake

One pound of flour, six ounces of butter, half a pound of sugar, half a pound of currants, one egg, a pint of milk, and three tablespoonfuls of baking powder. The egg and milk should not be added till the cake has risen and is ready to be put into the oven.