1504. Savoy Cake

Keep your cake moulds for the use of cakes only; clarify some butter, and when nearly cold with a stiff brush grease your mould very smooth the same way; be sure you do not omit any part. When you have with great care buttered it complete, put into the mould- a handful of fine sifted sugar, shake it well about the mould, then knock all that does not stick to the mould out on paper; if it should be a mould that will not stand set it in some sand on your baking sheet, then get ready the things for your cake. For a high large Savoy cake break twelve eggs in a large basin, weigh out the weight in sifted sugar of nine eggs, and flour dried and sifted the weight of six eggs, put to the sugar the grating of three lemons, then whip with your whisk over a slow fire the twelve eggs for about a quarter of an hour, take it off the fire, put in your sugar and lemon peel, continue whipping it fast until cold, about a quarter of an hour longer, then gently mix in your flour; when well stirred in, three parts fill your mould; put it directly into a moderate oven, you will know when it is done by thrusting your knife or a clean skewer down the middle, and if it comes out clean it is done.

If you have any left, butter some sponge biscuit moulds and fill them with it, sifting when full some sugar over the top, not too thick, turn them gently over and they will drop out when done.

1505. Twelfth Cake

In the centre of six pounds of flour make an opening; set a sponge with a gill and a half of yeast, and a, little warm milk; put round it a pound of fresh butter in small lumps, a pound and a quarter of sifted sugar, four pounds and a half of currants, half an ounce of sifted cinnamon, a quarter of an ounce of pounded cloves, mace, and nutmeg mixed, and sliced candied orange and lemon peel, and citron; when risen mix all together with a little warm milk, prepare the hoops as in a bride cake, fill and bake; when nearly cold ice them over with sugar.

1506. Yorkshire Cakes

Mix two pounds of flour with four ounces of butter melted in a pint of milk, three spoonfuls of yeast, and two eggs; beat all together, let it rise, knead it, make it into cakes, place them on tins, let them rise and then bake in a slow oven.

1507. How To Make Wafers

Take fine flour dried and sifted, make it into a smooth thin batter with very good milk or a little cream and water, add about as much white wine as will make it thick enough for pancakes; sweeten it with a little loaf sugar. When thus prepared have the wafer:irons made ready, by being heated over a charcoal fire, rub the irons with a piece of linen cloth dipped in butter, then pour a spoonful of the batter upon them and close them almost immediately, turn them upon the fire, pare the edges with a knife as some of the batter will ooze out. A short time will bake them. When the irons are properly heated the wafers must be curled round while warm.

1508. Ratafias

Blanch half a pound of bitter almonds and half a pound of sweet; take off the skins the day before, pound them together very fine, add two pounds of very fine sugar to them, and about eight whites of eggs, beat it well for a quarter of an hour in your mortar, take it out and squeeze it through a bladder and a pipe; squeeze them the size of a six-pence upon kitchen paper, bake them in a moderate oven, a light brown colour; let them get cold before you take them off the paper.