1491. Lemon Cake

To the whites of ten eggs add three spoonfuls of rose or orange flower water, whisk them for an hour, then put in a pound of sifted sugar, and grate in the rind of a lemon; mix them well, and add the yolks of ten eggs beaten smooth, and the juice of half a lemon; then stir in three quarters of a pound of flour, put the mixture in a buttered pan, and bake it in a moderate oven for an hour.

1497. A Good Plum Cake

An equal weight of butter and flour, a quarter of a pound of cut peels and citron, double the weight of butter in currants, the grating of three lemons, and half a nutmeg, half an ounce of pudding spice two glasses of rum, and the same quantity of eggs as the weight in butter; beat your butter as for a pound cake, put a few chopped sweet almonds. Paper and butter a hoop, bottom and sides, then put in your mixture; bake in a slow oven for some time, try it if done as you did the Savoy cake, take off the hoop when done, but not the paper.

1498. Quince Cakes

Take six quinces, pare, core, and boil them till quite soft, then rub the pulp through a sieve and strain it. To this add half a pint of syrup of quinces, the same of syrup of barberries, and a quarter of a pound of fine sugar; boil the whole to casse, and pour it into shallow moulds; let them stand a short time, and then dry them in a stove.

1499. Raspberry Cakes

Take some raspberries not quite ripe, pick, and place them in a Stove to dry, then beat them in a mortar. Take a pound and a quarter of fine sugar, clarify, and boil it to a syrup, then put half a pound of the dried raspberries into the syrup with half a spoonful of white of egg beaten in cream, stir it carefully, just boil it, and pour it into moulds or paper cases.

1500. Rout Cakes

Take the same quantity of ground almonds as fine, sifted sugar, a few grains of nutmeg, a little grated lemon peel, dry it well up into a stiffish paste; work it well, if too stiff it will crack; then add a trifle more yolk of egg; the patterns you will see by those at the confectioner's, but you should see them formed; no cutters are used, they must be made a day or two; after they are formed let them stand on sugared paper upon your baking sheet, bake them in a quick oven, a few minutes will do them.

1501. Rice Cake

Mix six ounces of ground rice, the same quantity of flour, three quarters of a pound of fine sugar sifted, nine eggs (the yolks and whites beaten separately), grate in the rind of a lemon, and beat it well half an hour.

1502. Rice Pound Cakes

Four ounces of flour, eight ounces of butter, six eggs, twelve ounces of sugar, eight ounces of ground rice, the peel of a lemon, if you like, which improves it. Or thirty drops of essence of lemon.

1503. Sponge Cake

Weigh ten eggs, take their weight in very fine sugar, and the weight of six in flour, beat the yolks with the flour, and the whites alone, to a strong froth, then gradually mix the whites with the other ingredients and beat them well half an hour; bake an hour in a quick oven.