ecakes_:--Take six ounces of potatoes, four
ounces of lemon-peel four ounces of sugar, four ounces of butter; boil
the lemon-peel til tender, pare and scrape the potatoes, and boil them
tender and bruise them; beat the lemon-peel with the sugar, then beat
all together very well, and melt all together very well, and let it
lie till cold: put crust in your pattipans, and fill them little more
than half full: bake them in a quick oven half an hour, sift some
double-refined sugar on them as they go into the oven; this quantity
will make a dozen small pattipans.

_To make Almond Cheesecakes_:--Take a good handful or more of almonds,
blanch them in warm water, and throw them in cold; pound them fine,
and in the pounding put a little sack or orange-flower-water to keep
them from oiling; then put to your almonds the yolks of two hard eggs,
and beat them together: beat the yolks of six eggs, the whites of
three, and mix with your almonds, and half a pound of butter melted,
and sugar to your taste; mix all well together, and use it as other
cheesecake stuff.

_To make the light Wigs_:--Take a pound and half of flour, and half a
pint of milk made warm; mix these together, and cover it up, and let
it lie by the fire half an hour; then take half a pound of sugar, and
half a pound of butter; then work these in the paste, and make it into
wigs, with as little flour as possible. Let the oven be pretty quick,
and they will rise very much.

_To make very good Wigs_:--Take a quarter of a peck of the finest
flour, rub into it three quarters of a pound of fresh butter, till
'tis like grated bread, something more than half a pound of sugar,
half a nutmeg, and half a race of ginger grated; three eggs, yolks
and whites beaten very well, and put to them half a pint of thick
ale-yeast, three or four spoonfuls of sack. Make a hole in your flour,
and pour in your yeast and eggs, and as much milk just warm, as will
make it into a light paste. Let it stand before the fire to rise half
an hour; then make it into a dozen and half of wigs; wash them over
with eggs just as they go into the oven; a quick oven, and half an
hour will bake them.

_To make Carrot or Parsnip Puffs_:--Scrape and boil your carrots or
parsnips tender; then scrape or mash them very fine, add to a pint of
pulp the crumb of a penny-loaf grated, or some stale biscuit, if
you have it, some eggs, but four whites, a nutmeg grated, some
orange-flower-water, sugar to your taste, a l