h or bunch of feathers spread it
over your march-pane: bake them in an oven that is not too hot: put
wafer-paper at the bottom, and white paper under that, so keep them
for use.

_To make the Marlborough Cake_:--Take eight eggs, yolks and whites,
beat and strain them, and put to them a pound of sugar beaten and
sifted; beat it three-quarters of an hour together; then put in
three-quarters of a pound of flour well dried, and two ounces of
carraway-seeds; beat it all well together, and bake it in a quick oven
in broad tin-pans.

_To make Wormwood Cakes_:--Take one pound of double-refin'd sugar
sifted; mix it with the whites of three or four eggs well beat; into
this drop as much chymical oil of wormwood as you please. So drop them
on paper; you may have some white, and some marble, with specks of
colours, with the point of a pin; keep your colours severally in
little gallipots. For red, take a dram of cochineel, a little cream of
tartar, as much of allum; tye them up severally in little bits of fine
cloth, and put them to steep in one glass of water two or three hours.
When you use the colour, press the bags in the water, and mix some
of it with a little of the white of egg and sugar. Saffron colours
yellow; and must be tyed in a cloth, as the red, and put in water.
Powder-blue, mix'd with the saffron-water, makes a green; for blue,
mix some dry powder-blue with some water.

_A French Cake to eat hot_:--Take a dozen of eggs, and a quart of
cream, and as much flour as will make it into a thick batter; put to
it a pound of melted butter, half a pint of sack, one nutmeg grated,
mix it well, and let it stand three or four hours; then bake it in
a quick oven, and when you take it out, split it in two, and pour a
pound of butter on it melted with rose-water; cover it with the other
half, and serve it up hot.

_To make the thin Dutch Bisket_:--Take five pounds of flour, and two
ounces of carraway-seeds, half a pound of sugar, and something more
than a pint of milk. Warm the milk, and put into it three-quarters of
a pound of butter; then make a hole in the middle of your flour, and
put in a full pint of good ale-yeast; then pour in the butter and
milk, and make these into a paste, and let it stand a quarter of an
hour by the fire to rise; then mould it, and roll it into cakes pretty
thin; prick them all over pretty much or they will blister; so bake
them a quarter of an hour.

_To make Dutch Ginger-bread_:--Take four pound