Mix all these ingredients thoroughly; put the
paste into a buttered pan, and bake for two hours and a half. You may
mix with it half an ounce of cloves and cinnamon.

_Caraway Cake._ No. 2.

Take a quart of flour, a quarter of a pint of good ale yest, three
quarters of a pound of fresh butter, one quarter of a pound of almonds,
three quarters of a pound of caraway comfits, a handful of sugar, four
eggs, leaving out two of the whites, new milk, boiled and set to cool,
citron, orange, and lemon-peel, at your discretion, and two spoonfuls of
sack. First rub your flour and yest together, then rub in the butter,
and make it into a stiff batter with the milk, eggs, and sack; and, when
you are ready to put it into the oven, add the other ingredients. Butter
your hoop and the paper that lies under. This cake will require about
three quarters of an hour baking; if you make it larger, you must allow
more time.

_Caraway Cake._ No. 3.

Take four quarts of flour, well dried, and rub into it a pound and a
quarter of butter. Take a pound of almonds, ground with rose-water,
sugar, and cream, half an ounce of mace, and a little cinnamon, beaten
fine, half a pound of citron, six ounces of orange-peel, some dried
apricots, twelve eggs, four of the whites only, half a pound of sugar, a
pint of ale yest, a little sack, and a quart of thick cream, well
boiled. When your cream is nearly cold, mix all these ingredients well
together with the flour; set the paste before the fire to rise; put in
three pounds of double-sugared caraways, and let it stand in the hoop an
hour and a quarter before it is put into the oven.

_Small Caraway Cakes._

Take one quart of fine flour, fourteen ounces of butter, five or six
spoonfuls of ale yest, three yolks of eggs, and one white; mix all these
together, with so much cream as will make it into a paste; lay it before
the fire for half an hour; add to it a handful of sugar, and half a
pound of caraway comfits; and when you have worked them into long cakes,
wash them over with rose-water and sugar, and pick up the top pretty
thick with the point of a knife. Your oven must not be hotter than for
manchet.

_Cocoa-nut Cakes._

Grate the cocoa-nut on a fine bread grater; boil an equal quantity of
loaf-sugar, melted with six table-spoonfuls of rose-water; take off all
the scum; throw in the grated cocoa-nut, and let it heat thoroughly in
the syrup, and keep constantly stirring, to prevent its burn