f butter the size of an egg into a quart of water, make it
sufficiently thick with corn meal and a little salt; it must be mixed
perfectly smooth--stir it constantly till done enough.

* * * * *

CAKES.

JUMBALS.

Put one pound of nice sugar into two pounds of flour, add pounded spice
of any kind, and pass them through a sieve; beat four eggs, pour them on
with three quarters of a pound of melted butter, knead all well
together, and bake them.

* * * * *

MACAROONE.

Blanch a pound of sweet almonds, pound them in a mortar with rose water;
whip the whites of seven eggs to a strong froth, put in one pound of
powdered sugar, beat it some time, then put in the almonds--mix them
well, and drop them on sheets of paper buttered; sift sugar over, and
bake them quickly. Be careful not to let them get discoloured.

* * * * *

TO MAKE DROP BISCUIT.

Beat eight eggs very light, add to them twelve ounces of flour, and one
pound of sugar; when perfectly light, drop them on tin sheets, and bake
them in a quick oven.

* * * * *

TAVERN BISCUIT.

To one pound of flour, add half a pound of sugar, half a pound of
butter, some mace and nutmeg powdered, and a glass of brandy or wine;
wet it with milk, and when well kneaded, roll it thin, cut it in shapes,
and bake it quickly.

* * * * *

RUSK.

Rub half a pound of sugar into three pounds of flour--sift it, pour on
half a pint of good yeast, beat six eggs, add half a pint of milk--mix
all together, knead it well: if not soft enough, add more milk-it should
be softer than bread; make it at night--in the morning, if well risen,
work in six ounces of butter, and bake it in small rolls; when cold,
slice it, lay it on tin sheets, and dry it in the oven.

* * * * *

GINGER BREAD.

Three quarts of flour, three quarters of a pound of brown sugar, a large
spoonful of pounded ginger, one tea-spoonful of powdered cloves--sift
it, melt half a pound of butter in a quart of rich molasses, wet the
flour with it, knead it well, and bake it in a slack oven.

* * * * *

PLEBEIAN GINGER BREAD.

Mix three large spoonsful of pounded ginger, with three quarts of
flour--sift it, dissolve three tea-spoonsful of pearl-ash in a cup of
water, and pour it on the flour; me