Seed Cakes

Take a pound of sugar beaten and sifted, the same quantity of butter, the same of well dried flour, two ounces of carra-way seeds, eight eggs, a nutmeg grated, and its weight of cinnamon. First beat the butter to a cream, then put in the sugar; beat the whites of the eggs half an hour, and mix then) with the sugar and butter, i hen beat the yolks half an hour, and put the whites to them. A little before it goes to the oven, beat in the flour, spices, and seeds. The whole will take two hours beating. Put it into the hoop, and bake it two hours in a quick oven.

Queen Cakes

Beat and sift a pound of loaf-sugar, take a pound of well dried flour, a pound of butter, eight eggs, half a pound of currants washed and picked, grate a nutmeg, and the same quantity of mace and cinnamon. Work the butter to a cream, and put in the sugar. Beat the whites of the eggs near half an hour, and mix them with the sugar and butter. Then beat the yolks near half an hour, and put them to the butter. Beat them exceedingly well together, and when they are ready for the oven, put in the flour, spice, and currants. Sift a little sugar over them, and bake them in tins.

Currant Cakes

Dry well before the fire a pound and a half of fine flour, take a pound of butter, half a pound of fine loaf sugar well beaten and sifted, four yolks of eggs, four spoonsful of rose water, the same of sack, a little mace, and a nutmeg grated. Beat the eggs well, and put them to the rose water and sack. Then put to them the sugar and butter. Work them all together, strew in the currants and flour, having taken care to have them ready warmed for mixing. Make six or eight cakes of them ; but mind to bake them of a fine brown, and pretty crisp.

Whigs

PuT half a pint of warm milk to three quarters of a pound of fine flour, and mix in it two or three spoonsful of light barm. Cover it up, and set it before the fire an hour, in order to make it rise. Work into the paste four ounces of sugar, and the same quantity of butter. Make it into whigs with as little flour as possible, and a few seeds, and bake them in a quick oven.

Icings For Cakes

Whisk the whites of four eggs to a solid froth ; and add to them as much sifted treble-refined sugar as they will take: add the juice of a lemon strained, mix all together with a spoon, and spread over the cake whilst warm.