dling stiffness; line a hoop with
paper, well rubbed over with butter; put in the mixture; set it some
time to prove in a stove, or before the fire, and bake it on a plate
about an hour, in rather a hot oven; when done, rub the top over with a
paste-brush dipped in milk.

_Rich Yest Cake._--(No. 60.)

Set a sponge as in the foregoing receipt, with the same proportions of
flour, sugar, milk, and yest: when it has lain some time, mix it with
three quarters of a pound of butter oiled, one pound and a quarter of
currants, half a pound of candied lemon and orange-peel cut fine, grated
nutmeg, ground allspice and cinnamon, a quarter of an ounce of each:
case a hoop as stated No. 59, bake it in a good-heated oven one hour and
a half.

N.B. It may be iced with No. 84, and ornamented as a twelfth cake.

_Queen, or Heart Cakes._--(No. 61.)

One pound of sifted sugar, one pound of butter, eight eggs, one pound
and a quarter of flour, two ounces of currants, and half a nutmeg
grated.

Cream the butter as at No. 55, and mix it well with the sugar and spice,
then put in half the eggs and beat it ten minutes, add the remainder of
the eggs, and work it ten minutes longer, stir in the flour lightly, and
the currants afterward, then take small tin pans of any shape (hearts
the most usual), rub the inside of each with butter, fill and bake them
a few minutes in a hot oven, on a sheet of matted wire, or on a
baking-plate; when done, remove them as early as possible from the pans.

_Queen's Drops._--(No. 62.)

Leave out four ounces of flour from the last receipt, and add two ounces
more of currants, and two ounces of candied peel cut small; work it the
same as in the last receipt, and when ready put the measure into a
biscuit-funnel,[378-*] and lay them out in drops about the size of half
a crown, on white paper; bake them in a hot oven, and, when nearly cold,
take them from the paper.

_Shrewsbury Cakes._--(No. 63.)

Rub well together one pound of pounded sugar, one pound of fresh butter,
and one pound and a half of sifted flour, mix it into a paste, with
half a gill of milk or cream, and one egg, let it lie half an hour, roll
it out thin, cut it out into small cakes with a tin cutter, about three
inches over, and bake them on a clean baking-plate in a moderate oven.

_Banbury Cakes._--(No. 64.)

Set a sponge with two table-spoonfuls of thick yest, a gill of warm
milk, and a pound of flour; when it has worked a lit