a tin plate floured, and a short time will bake them.

ROYAL CAKES. Put into a saucepan a quarter of a pint of water, a piece
of butter half the size of an egg, two ounces of fine sugar, a little
grated lemon peel, and a little salt. When it has boiled about half a
minute, stir in by degrees four spoonfuls of flour, keeping it
constantly stirring all the time, till it becomes a smooth paste, pretty
stiff, and begins to adhere to the saucepan. Then take it off the fire,
and add three eggs well beaten, putting them in by degrees, and stirring
the paste all the time to prevent its being lumpy. Add a little
orange-flower water, and a few almonds pounded fine. Make it into little
cakes, and bake them upon a sheet of tin well buttered. Half an hour
will bake them in a moderate oven.

ROYAL PUNCH. Take thirty Seville oranges and thirty lemons, quite
sound, and pare them very thin. Put the parings into an earthen pan,
with as much rum or brandy as will cover them. Cover up the pan, and let
them stand four days. Take ten gallons of water, and twelve pounds of
lump sugar, and boil them. When nearly cold, put in the whites of thirty
eggs well beaten, and stir it and boil it a quarter of an hour. Strain
it through a hair sieve into an earthen pan, and let it stand till next
day. Then put it into a cask, strain the spirit from the parings of the
oranges and lemons, and add as much more to it as will make it up five
gallons. Put it into the cask with five quarts of Seville orange juice
and three quarts of lemon juice. Stir it all together with a cleft
stick, and repeat the same once a day for three successive days: then
stop it down close, and in six weeks it will be fit to drink.

RUFFS AND REEVES. These are to be trussed and skewered the same as
snipes and quails. Place bars of bacon over them, roast them in about
ten minutes, and serve with a good gravy in the dish.

RUMP OF BEEF. Take a rump of beef, or about eight pounds of the brisket,
and stew it till it is quite tender, in as much water as will cover it.
When sufficiently done, take out the bones, and skim off the fat very
clean. To a pint of the liquor, add the third part of a pint of port
wine, a little walnut or mushroom ketchup, and some salt. Tie up some
whole white pepper and mace in a piece of muslin, and stew all together
for a short time. Have ready some carrots and turnips boiled tender and
cut into squares, strew them upon the beef, putting a few into th