White Plum Cakes

Take two pounds of flour well dried, half that quantity of sugar beaten and sifted, a pound of butter, a quarter of an ounce of nutmegs, the same of mace, sixteen eggs, two pounds and a half of currants picked and washed, half a pound of sweet almonds, the same of candied lemon, half a pint of sack or brandy, and three spoonsful of orange flower water. Beat the butter to a cream, put in the sugar, beat the whites of the eggs half an hour, and mix them with the sugar and butter. Then beat the yolks half an hour, and mix them with the whites, which will take two hours beating. Put in the flour a little before the oven is ready, and just before putting it into the hoop, mix together lightly the currants, and other ingredients. It will take two hours hours baking.

A Pound Cake

Beat a pound of butter in an earthen pan with the hand one way till like a fine thick cream. Then have ready twelve eggs; but leave out half the whites; beat them well; then beat them up with the butter, a pound of flour beat in it, a pound of sugar, and a few carraways. Beat all well together with the hand for an hour, or beat it with a wooden spoon. Put all into a buttered pan, and bake it in a qnick oven for one hour.

Rice Cakes

Beat the yolks of fifteen eggs for near half an hour with a whisk. Put to them ten ounces of loaf sugar sifted fine, and beat it well in. Then put in half a pound of rice flour, a little orange water or brandy, and the rinds of two lemons grated. Then put in seven whites (baving first beaten them well near an hour with a whisk), and beat them all well together for a quarter of an hour. Then put them in a hoop, and set them for half an hour in a quick oven.

Cream Cakes

Take the whites of nine eggs, and beat them to a stiff froth. Stir it gently with a spoon, lest the froth should fall; and to every white of an egg grate the rinds of one lemon. Shake in softly a spoonful of double refined-sugar, sifted fine ; lay a wet sheet of paper on a tin, and with a spoon drop the froth in little lumps on it, at the same distance from each other. Sift a good quantity of sugar, over them, set them in an oven after brown bread, then make' the oven close up, and the froth will rise. They will be baked enough as soon as they are coloured. Then take them out, and put two bottoms together; lay them on a sieve, and set them to dry in a cool oven. Or, before closing the bottoms together to dry, lay raspberry jam, or any kind of sweetmeats, between them.

Macaroons

Take a pound of sweet almonds blanched and beaten, and put to them a pound of sugar, and a little rose water to keep them from oiling. Then beat the whites of seven eggs to a froth, and put them in, and beat them well together. Drop them on. wafer-paper, grate sugar over them, and put them into the oven.

Lemon Biscuits

Take the yolks of ten eggs, and the whites of five, and beat them well together, with four spoonsful of orange flower water, till they froth up. Then put in a pound of loaf sugar sifted, beat it one way for half an hour or more, put in half a pound of flour, with the raspings of two lemons, and the pulp of a small one. Butter the tin, and bake it in a quick oven; but do not stop up the mouth at first, for fear it should scorch. Dust it with sugar beforeputting it into the oven.