Tea Cakes

1 lb. flour, 2 teaspoonfuls of baking powder, 3 oz. butter, pinch of salt. Mix; cut with glass or tin shape, and bake twenty minutes in a quick oven.

Cornish Heavy Cake

2 lbs. flour, 1/2 lb. lard, 1 lb. currants, 1/4 lb. candied peel, a pinch of salt. Mix well all together, and roll out to the thickness of an inch, slash it into squares on the top, and bake in a very quick oven for ten minutes, or longer if required.

Loaf Cake

3 lbs. of flour, 2 lbs. of butter, 2 lbs. of sugar, white of 9 eggs, small pint of yeast, some citron, 2 nutmegs, 1 lb. of raisins, and a scant half-teaspoonful of soda. Rub the flour and butter together, then add warm milk, enough to make a soft dough. This should be done at night. In the morning early add the whites of the eggs and sugar beaten together, the fruit, soda dissolved, and let it rise again. When risen, put it in the pans and let it stand about twenty minutes before baking.

Excellent Sponge Cake

Take 7 eggs, the weight of 6 in sugar and of 4 in flour, half the rind of 1 lemon chopped very fine. The eggs to be well beaten, the yolks and whites separately; the sugar must be mixed in first, and then the flour to be well stirred till put into the oven, and baked about an hour. The oven must not be too hot.

Aberdeen Shortbread

1 lb. flour, 8 oz. sifted sugar, 12 oz. butter, 4 oz. ground rice, 4 oz. candied orange or citron. Work the butter and sugar to a cream with the hand, add the ground rice and peel, then the flour; knead it smooth and roll it out 1/2 inch thick. Cut the peel very fine, and the paste into rounds or oblongs. Bake in a slow oven till pale brown.

Cornflour Cake

Beat 2 oz. of butter to a cream, add 2 to 4 oz. (according to taste) of pounded loaf-sugar, and mix well; break in 2 eggs and beat all well together; stir in lightly 1/4 lb. cornflour and 1 teaspoonful baking powder, and beat well together for five minutes; then pour the mixture into a greased cake tin, and put it into the oven immediately; bake for half an hour - the heat should rise to 240 degrees. When done, turn the cake out of the tin and slant it against a plate until cold.

Almond Cakes

The whites of 2 eggs well beaten, 2 oz. of sweet almonds and 1 oz. of bitter, blanched and pounded, 1 lb. loaf sugar; mix all together and pound in a mortar; roll into small balls, and prick each in three places with a feather. Place the balls on paper far apart, and bake in a slow oven.

Queencakes (Old Recipe)

Take 1 lb. of sugar sifted, pour in yolks and whites of 2 eggs, 1/2 lb. of butter, a little rosewater, 6 spoonfuls of warm cream, 1 lb. of currants, and as much flour as will make it up. Stir well together, and put in your patty-pans, being well buttered. Bake them in an oven almost as hot as for bread for half an hour; then take them out and glaze them, and let them stand but a little after the glazing is on, to rise.

A Spanish Cake (Old Recipe)

Take 12 eggs, J lb. of the best moist sugar, mill them in a chocolate-mill till they are all of a lather; then mix in 1 lb. of flour, 1/2 lb. of pounded almonds, 2 oz. of candied orange-peel, 2 oz. of citron, 4 large spoonfuls of orange or rose water, 1/2 oz. of cinnamon, and a glass of sack. It is best baked in a slow oven.

Fine Almond Cakes (Old Recipe)

Take 1 lb. of Jordan almonds, blanch them, beat them very fine with a little orange-flower water, to keep them from oiling; then take 1 1/4 lb. of fine sugar, boil it to a high candy, and put in your almonds. Then take 2 fresh lemons, grate off the rind very thin, and put as much juice as to make it of a quick taste; put this mixture into glasses, set it in a stove, stirring often that it may not candy; so when it is a little dry, part it into small cakes upon sheets of paper or tin to harden.

Saffron Cakes (Old Recipe)

Take 1/2 peck of the finest flour, 1 lb. of butter, and 1 pint of cream or good milk; set the milk on the fire, put in the butter and a good deal of sugar; then strain saffron to your taste and liking into the milk; take 7 or 8 eggs, with 2 yolks (?), and 7 or 8 spoonfuls of yeast; put the milk to it when almost cold, with salt and coriander seeds; knead all together, make up in reasonable sized cakes, and bake in a quick oven.

A Rich Currant Cake (Old Recipe)

To a quartern and a half of fine flour add 6 lbs. of currants well picked, washed, and dried, 1 oz. of cloves and mace, a little cinnamon, 2 grated nutmegs, 1 lb. of white sugar, some candied lemon, orange, and citron cut in thin pieces; 1 pint of sweet wine, a little orange-flower or rosewater, 1 pint of yeast, 1 quart of cream, 2 lbs. of butter melted, and poured into the middle of the flour. Then strew some flour over the butter and let it stand half an hour before the fire. After which knead it well together, and put it before the fire to make it rise. Work it up very well; put the mixture into a round tin, and bake two hours and a half in a gentle oven.