tle, mix with it
half a pound of currants, washed and picked, half a pound of candied
orange and lemon peel cut small, one ounce of spice, such as ground
cinnamon, allspice, ginger, and grated nutmeg: mix the whole together
with half a pound of honey; roll out puff paste (No. 1,) a quarter of an
inch thick, cut it into rounds with a cutter, about four inches over,
lay on each with a spoon a small quantity of the mixture; close it round
with the fingers in the form of an oval; place the join underneath;
press it flat with the hand; sift sugar over it, and bake them on a
plate a quarter of an hour, in a moderate oven, and of a light colour.

_Bath Buns._--(No. 65.)

Rub together with the hand one pound of fine flour, and half a pound of
butter; beat six eggs, and add them to the flour, &c. with a
table-spoonful of good yest; mix them all together, with about half a
tea-cupful of milk; set it in a warm place for an hour, then mix in six
ounces of sifted sugar, and a few caraway seeds; mould them into buns
with a table-spoon, on a clean baking-plate; throw six or eight caraway
comfits on each, and bake them in a hot oven about ten minutes. This
quantity should make about eighteen.

_Sponge Biscuits._--(No. 66.)

Break into a round-bottomed preserving-pan[379-*] nine good-sized eggs,
with one pound of sifted loaf sugar, and some grated lemon-peel; set the
pan over a very slow fire, and whisk it till quite warm (but not too hot
to set the eggs); remove the pan from the fire, and whisk it till cold,
which may be a quarter of an hour; then stir in the flour lightly with a
spattle; previous to which, prepare the sponge frame as follows:--Wipe
them well out with a clean cloth, rub the insides with a brush dipped in
butter, which has been clarified, and sift loaf sugar over; fill the
frames with the mixture; throw pounded sugar over; bake them five
minutes in a brisk oven: when done, take them from the frames, and lay
them on a sieve.

_Savoy Cake, or Sponge Cake in a Mould._--(No. 67.)

Take nine eggs, their weight of sugar, and six of flour, some grated
lemon, or a few drops of essence of lemon, and half a gill of
orange-flower water, work them as in the last receipt; put in the
orange-flower water when you take it from the fire; be very careful the
mould is quite dry; rub it all over the inside with butter; put some
pounded sugar round the mould upon the butter, and shake it well to get
it out of the crevices: tie