1482. Cherry Cakes

Take a pound of tart paste, cut it in half, roll it out thin, drop on the paste preserved cherries cut into small pieces, egg them round carefully, turn the paste over them and press them together gently, then cut it into half circles with a gigging iron, prick and wash them over with egg, place them on a well-buttered tin, and bake them in a quick oven.

1483. Cinnamon Cakes

Beat up six eggs with three table-spoonfuls of rose-water; put to it a pound of sifted sugar, a dessert-spoonful of powdered cinnamon, and enough flour to form it into a paste; roll it out thin, and cut it into any shape you please, place them on paper, and bake them. Remove them from the paper when done. Keep them dry.

1484. Currant Cakes

Take two quarts of currants, red or white, pick and wash them, boil them in a pint of water: then run the juice through a jelly-bag, taking care not to press the bag; boil up the juice, strewing in three pounds of sugar to a quart of juice; pour it into glasses, dry it in a stone till it will turn out, then dry the cakes on plates.

1485. Carraway Cakes

Mix a pound of flour with a pound of fresh butter, add a spoonful of yeast, four spoonfuls of rose water, the yolks of three eggs, four ounces of sugar, some carraways and ambergris, make all into a paste, bake it and when done sprinkle it with powdered sugar.

1486. Curd Cakes

Mix eight eggs (leaving out four whites) with a quart of curds, add sugar sufficient to sweeten, grated nutmeg, and a table-spoonful of flour, mix well together; heat in a frying-pan some butter, and drop in the curd, frying like fritters.

1487. Breakfast Cake

To half a peck of flour rub in a pound and a half of butter; add three pounds of currants, half a pound of sugar, a quarter of an ounce of nutmeg, mace and cinnamon together, a little salt, a pint and a half of warmed cream or milk, a quarter of a pint of brandy, a pint of good ale yeast, and five eggs; mix all these well together, and bake in a moderate oven. This cake will keep good for three months.

1488. Family Cake

To six ounces of rice and the same quantity of wheat flour add half a pound of lump sugar pounded and sifted, nine eggs, and half an ounce of carraway seeds; beat this up for an hour and bake it for the same time in a quick oven. This cake is very suitable for young people and weak stomachs.

1489. Genoises

Is the same process as the Savoy cake; add to it, very gently and well stirred in, a gill of thick cream. As this is for cutting, and to be iced and ornamented, you need not sugar the top, put it into long inch deep moulds well buttered, and bake directly, turn it over, and it will fall out when baked enough, a nice light brown.

1490. Gooseberry Cakes

Press the juice out of some gooseberries, and strain it through a muslin, boil it up; strew in a pound of sugar to each pint of juice; stir it well, and simmer it till the sugar is melted; pour it into glasses, dry it in a stove till it will turn out, and then dry the cakes on plates.