Black Caps

Take out the cores, and cut into halves twelve large apples. Place them on a tin patty-pan as closely as they can lie, with the flat side downward. Squeeze a lemon into two spoonsful of orange-flower water, and pour it over them. Shred some lemon peel fine, and throw over them, and grate fine sugar over all. Set them in a quick oven, and half an hour will do them. Throw fine sugar all over the dish, when sent to tabie.

Bath Cakes

Take a pound of butter, and rub it into an equal weight of flour, with a spoonful of good barm. Warm some cream, and make it into a light paste. Set it to the fire to rise, and when making them up, take four ounces of carraway comfits, work part of <hem in, and strew the rest on the top. Make them into a-round cake, the size of a French roll. Bake them on sheet tins, and they will eat well hot for breakfast, or at tea in the afternoon.

Portugal Cakes

Take a pound of fine flour, and mix it with a pound of beaten and sifted loaf sugar: then rub it into a pound of fresh butter till it is thick like grated white bread. Put to it two spoonsful of rose water, two of sack, and ten eggs ; whip them well with a whisk, and mix into it eight ounces of currants. Mix all well together, butter the tin pans, and fill them about half full, and bake them. If they are made without currants they will keep half a year. Add a pound of almonds blanched, and beat them with rose water, as above directed, but leave out the flour.

Shrewsbury Cakes

Beat half a pound of butter to a fine cream, and put in the same weight of flour, one egg, six ounces of beaten and sifted loaf sugar, and half an ounce of carraway seeds. Mix them into a paste, roll them thin, and cut them round with a small glass or little tins; prick them, lay them on sheets of tin, and bake them in a slow oven.

Saffron Cakes

Take a quartern of fine flour, a pound and a half of butter, three ounces of carraway seeds, six eggs well beaten, a quarter of an ounce of cloves and mace finely beaten together, a little cinnamon pounded, a pound of sugar, a little rose water and saffron, a pint and a half of yeast, and a quart of milk. Mix all together lightly with the hands in this mariner: first boil the milk and butter, then skim off the butter, and mix it with the flour and a little of the milk. Stir the yeast into the rest, and strain it: mix it with the flour, put in the seeds and spice, rose water, tincture of saffron, sugar, and eggs : beat it all well up lightly with the hands, and bake it in a hoop or pan well buttered. It will take an hour and a half in a quick oven. The seeds may be omitted; and some think the cake is better without them.

Prussian Cakes

Take half a pound of dried flour, a pound of beaten and sifted sugar, the yolks and whites of seven eggs beaten separately, the juice of a lemon, the peels of two finely grated, and half a pound of almonds beaten fine with rose water. As soon as the whites are beaten to a froth, put in the yolks, and every thing else, except the flour, and beat them together for half an hour. Shake in the flour just before it is set into the oven; and be sure to remember to beat the yolks and whites of the eggs separately, or the cake will be heavy.