Little Fine Cakes

Take a pound of butter beaten to a cream, a pound and a quarter of flour, a pound of sugar beaten fine, a pound of currants clean washed and picked, and the yolks of six and the whites of four eggs. Beat them fine, and mix the flour, sugar, and eggs, by degrees, into the butter. Beat all well with both hands, and make them into little cakes.

Or, take a pound of flour, and half a pound of sugar, beat half a pound of butter with the hand, and mix them well together.

Snow Balls

Pare and take out the cores of five large baking apples, and fill the holes with orange or quince marmalade: then make some good puff paste, roll the apples in it, and make the crust of an equal thickness. Put them in a tin dripping-pan, bake them in a moderate oven, and when taken out, make icing lor them. Let the icing be about a quarter of an inch thick, and set them at a good distance from the fire till they are hardened ; but take care not to let them brown. Put one in the middle of a dish, and the others round it.

Little Plum Cakes

Take half a pound of sugar finely powdered, two pounds of flour well dried, four yolks and two whites of eggs, half a pound of butter washed with rose water, six spoonsful of cream warmed, and a pound and a half of currants unwashed, but picked, and rubbed very clean in a cloth. Mix all well together; make them up into cakes, bake them in a hot oven, and let them stand half an hour till they are coloured on both sides. Then take down the oven lid, and let them stand to smoke. Rub the butter well into the flour, then the eggs and cream, and then the currants.

Ratifia Cakes

First blanch, and then beat half a pound of sweet almonds and the same quantity of bitter almonds, in fine orange, rose, or ratifia water, to keep the almonds from oiling. Take a pound of fine sugar pounded, and sifted, and mix it with the almonds. Have ready the white of four eggs well beaten, and mix them lightly with the almonds and sugar. Put it into a preserving pan, and set it over a moderate fire. Keep stirring it one way until it is pretty hot, and when a little cool, roll it in small rolls, and cut it into thin cakes. Dip the hands in flour, and shake them on them; give each of them a light tap with the finger, and put them on sugar papers. Just before putting them into a slow oven silt a little sugar over them.

Nuns Cakes

Take four pounds of the finest flour, and three pounds of double refined sugar beaten and sifted. Mix them well together, and let them stand before the fire till the other materials are prepared. Then beat four pounds of butter with the hand till it be as soft as cream; beat the yolks of thirty-five eggs and the whites of sixteen, strain offthe eggs from the treads, and beat them and the butter together till they are finely incorporated. Put in four or five spoonsful of orange-flower or rose water, and beat it again. Then take the flour and sugar, with six ounces of carraway seeds, and strew them in by degrees, beating it up for two hours together. Put in as much tincture of cinnamon as is approved. Then butter the hoop, and let it stand three hours in a moderate oven. In beating butter, always observe to do it with a cool hand, and always beat it in a deep earthen dish, one way.