r hours; then add as much flour as will form a paste proper for
rolling up; make your cakes half an hour before you put them into the
oven; prick them in the middle with a skewer, and bake them in a quick
oven a quarter of an hour.

_Excellent Breakfast Cakes._

Water the yest well that it may not be bitter; change the water very
often; put a very little sugar and water to it just as you are going to
use it; this is done to lighten and set it fermenting. As soon as you
perceive it to be light, mix up with it new milk warmed, as if for other
bread; put no water to it; about one pound or more of butter to about
sixteen or eighteen cakes, and a white of two of egg, beat very light;
mix all these together as light as you can; then add flour to it, and
beat it at least a quarter of an hour, until it is a tough light dough.
Put it to the fire and keep it warm, and warm the tins on which the
cakes are to be baked. When the dough has risen, and is light, beat it
down, and put it to the fire again to rise, and repeat this a second
time; it will add much to the lightness of the cakes. Make them of the
size of a saucer, or thereabouts, and not too thick, and bake them in a
slow oven. The dough, if made a little stiffer, will be very good for
rolls; but they must be baked in a quicker oven.

_Bath Breakfast Cakes._

A pint of thin cream, two eggs, three spoonfuls of yest, and a little
salt. Mix all well together with half a pound of flour. Let it stand to
rise before you put it in the oven. The cakes must be baked on tins.

_Butter Cake._

Take four pounds of flour, one pound of currants, three pounds of
butter, fourteen eggs, leaving out the whites, half an ounce of mace,
one pound of sugar, half a pint of sack, a pint of ale yest, a quart of
milk boiled. Take it off, and let it cool. Rub the butter well in the
floor; put in the sugar and spice, with the rest of the ingredients; wet
it with a ladle, and beat it well together. Do not put the currants till
the cake is ready to go into the oven. Butter the dish, and heat the
oven as hot as for wheaten bread. You must not wet it till the oven is
ready.

_Caraway Cake._ No. 1.

Melt two pounds of fresh butter in tin or silver; let it stand
twenty-four hours; then rub into it four pounds of fine flour, dried.
Mix in eight eggs, and whip the whites to a froth, a pint of the best
yest, and a pint of sack, or any fine strong sweet wine. Put in two
pounds of caraway seeds.