the other to your butter; take a pound of butter and melt it without
water put it into a stone bowl, when it is almost cold put in your
sugar and a spoonful or two of rose water, beat it very quick, for half
an hour, till it be as white as cream; beat the eggs and sugar as long
and very quick, whilst they be white; when they are well beat mix them
all together; then take half a pound of currans cleaned well, and a
little shred of mace, so you may fill one part of your tins before you
put in your currans; you may put a quarter of a pound of almonds shred
(if you please) into them that is without currans; you may ice them if
you please, but do not let the iceing be thicker than you may lie on
with a little brush.

244. _To make a_ BISKET CAKE.

Take a pound of London flour dry'd before the fire, a pound of loaf
sugar beaten and sifted, beat nine eggs and a spoonful or two of rose
water with the sugar for two hours, then put them to your flour and mix
them well together; put in an ounce of carraway seeds, then put it into
your tin and bake it an hour and a half in a pretty quick oven.

245. _To make_ CRACKNELS.

Take half a pound of fine flour, half a pound of sugar, two ounces of
butter, two eggs, and a few carraway seeds; (you must beat and sift the
sugar) then put it to your flour and work it to paste; roll them as
thin as you can, and cut them out with queen cake tins, lie them on
papers and bake them in a slow oven.

They are proper to eat with chocolate.

246. _To make_ PORTUGAL CAKES.

Take a pound of flour, a pound of butter, a pound of sugar, a pound of
currans well cleaned, and a nutmeg grated; take half of the flour and
mix it with sugar and nutmeg, melt the butter and put it into the yolks
of eight eggs very well beat, and only four of the whites, and as the
froth rises put it into the flour, and do so till all is in; then beat
it together, still strowing some of the other half of the flour, and
then beat it till all the flour be in, then butter the pans and fill
them, but do not bake them too much; you may ice them if you please, or
you may strow carraway comfits of all sorts on them when they go into
the oven. The currans must be plump'd in warm water, and dried before
the fire, then put them into your cakes.

247. _To make_ PLUMB-CAKES _another way_.

Take two pounds of butter, beat it with a little rose water and
orange-flower water till it be like cream, two pounds of flour dried
befor