m liquor,
and mingle all together; when you have done, take all, and pour it in the
bowl, and so cover the flower over the liquor; then cover the pan with a
Napkin, and when it is risen, take four pounds of Currants, well washed and
dryed, and half a pound of Raisins of the Sun sliced, and let them be well
dryed and hot, and so stir them in. When it is risen, have your oven hot
against the Cake is made; let it stand three quarters of an hour. When it
is half baked, Ice it over with fine Sugar and Rose-water, and the whites
of Eggs, and Musk and Ambergreece.

When you mingle your yest and Eggs together for the Cake, put Musk and
Amber to that.

TO MAKE A PLUMB-CAKE

Take a peck of flower, and put it in half. Then take two quarts of good
Ale-yest, and strain it into half the flower, and some new milk boiled, and
almost cold again; make it into a very light paste, and set it before the
fire to rise; Then take five pound of Butter, and melt it in a skillet,
with a quarter of a pint of Rose-water; when your paste is risen, and your
oven almost hot, which will be by this time, take your paste from the fire,
and break it into small pieces, and take your other part of flower, and
strew it round your paste; Then take the melted Butter, and put it to the
past, and by degrees work the paste and flower together, till you have
mingled all very well. Take six Nutmegs, some Cinnamon and Mace well
beaten, and two pound of Sugar, and strew it into the Paste, as they are a
working it. Take three pounds of Raisins stoned, and twelve pounds of
Currants very well washed and dryed again; one pound of Dates sliced; half
a pound of green Citron dryed and sliced very thin; strew all these into
the paste, till it have received them all; Then let your oven be ready, and
make up your Cake, and set it into the oven; but you must have a great
care, it doth not take cold. Then to Ice it, take a pound and half of
double refined Sugar beaten and searsed; The whites of three Eggs new-laid,
and a little Orange-flower-water, with a little musk and Ambergreece,
beaten and searsed, and put to your sugar; Then strew your Sugar into the
Eggs, and beat it in a stone Mortar with a Woodden Pestel, till it be as
white as snow, which will be by that time the Cake is baked; Then draw it
to the ovens mouth, and drop it on, in what form you will; let it stand a
little again in the oven to harden.

TO MAKE AN EXCELLENT CAKE

To a Peck of fine flower, take six