he other side, and serve it in the same manner.

_Apple Cake._

Take one pound and a half of white sugar, two pounds of apples, pared
and cut thin, and the rind of a large lemon; put a pint of water to the
sugar, and boil it to a syrup; put the apples to it, and boil it quite
thick. Put it into a mould to cool, and send it cold to table, with a
custard, or cream poured round it.

_Another._

One pound of apples cut and cored, one pound of sugar put to a quarter
of a pint of water, so as to clarify the sugar, with the juice and peel
of a lemon, and a little Seville orange. Boil it till it is quite stiff;
put it in a mould; when cold it will turn out. You may put it into a
little warm water to keep it from breaking when taken out.

_Apricot Clear Cakes._

Make a strong apple jelly, strain it, and put apricots into it to boil.
Slit the apricots well, cover them with sugar, and boil them clear.
Strain them, and put them in the candy when it is almost boiled up; and
then put in your jelly, and scald it.

_Biscuit Cake._

Take eggs according to the size of the cake, weigh them, shells and all;
then take an equal weight of sugar, sifted very fine, and half the
weight of fine flour, well dried and sifted. Beat the whites of the eggs
to snow; then put the yolks in another pan; beat them light, and add the
sugar to them by degrees. Beat them until very light; then put the snow,
continuing to beat; and at last add by degrees the flour. Season with
lemon-peel grated, or any peel you like; bake it in a slow oven, but hot
enough to make it rise.

_Bread Cake._

Take two pounds of flour, a quarter of a pound of butter, four eggs, one
spoonful of good yest, half a pound of currants, half a pound of Lisbon
sugar, some grated lemon-peel, and nutmeg. Melt the butter and sugar in
a sufficient quantity of new milk to make it of a proper stiffness. Set
it to rise for two hours and a half before the fire, and bake it in an
earthen pan or tin in a quick oven, of a light brown.

Caraway seeds may be added--two ounces to the above quantity.

_Breakfast Cakes._

To a pound of fine flour take two ounces of fresh butter, which rub very
well in with a little salt. Beat an egg smooth, and mix a spoonful of
light yest with a little warm milk. Mix as much in the flour as will
make a batter proper for fritters; then beat it with your hand till it
leaves the bottom of the bowl in which it is made. Cover it up for three
or fou