pound of loaf sugar searc'd, mix all well together,
and put in the currans; butter the tins and bake them in a quick oven;
half an hour will bake it.

35. York GINGER-BREAD _another Way_.

Take two pounds and a half of stale bread grated fine, (but not dry'd)
two pound of fine powder sugar, an ounce of cinnamon, half an ounce of
mace, half an ounce of ginger, a quarter of an ounce of saunders, and a
quarter of a pound of almonds; boil the sugar, saunders, ginger, and
mace in half a pint of red wine; then put in three spoonfuls of brandy,
cinnamon, and a quarter of an ounce of cloves; stir in half the bread
on the fire, but do not let it boil; pour it out, and work in the rest
of the bread with the almonds; then smother it close half an hour;
print it with cinnamon and sugar search'd, and keep it dry.

36. GINGER-BREAD _in little Tins_.

To three quarters of a pound of flour, put half a pound of treacle, one
pound of sugar, and a quarter of a pound of butter; mace, cloves, and
nutmeg, in all a quarter of an ounce; a little ginger, and a few
carraway seeds; melt the butter in a glass of brandy, mix altogether
with one egg; then butter the tins, and bake them in a pretty quick
oven.

37. OAT-MEAL CAKES.

Take a peck of fine flour, half a peck of oat-meal, and mix it well
together; put to it seven eggs well beat, three quarts of new milk, a
little warm water, a pint of sack, and a pint of new yeast; mix all
these well together, and let it stand to rise; then bake them. Butter
the stone every time you lie on the cakes, and make them rather thicker
than a pan-cake.

38. BATH CAKES.

Take two pounds of flour, a pound of sugar, and a pound of butter; wash
the butter in orange-flower water, and dry the flour; rub the butter
into the flour as for puff-paste, beat three eggs fine in three
spoonfuls of cream, and a little mace and salt, mix these well together
with your hand, and make them into little cakes; rub them over with
white of egg, and grate sugar upon them; a quarter of an hour will bake
them in a slow oven.

39. _A Rich White_ PLUMB-CAKE.

Take four pounds of flour dry'd, two pounds of butter, one pound and a
half of double refin'd sugar beat and searc'd, beat the butter to
cream, then put in the sugar and beat it well together; sixteen eggs
leaving out four yolks; a pint of new yeast; five jills of good cream,
and one ounce of mace shred; beat the eggs well and mix them with the
butter and sugar;