ing to the
bottom of the pan. Have ready beaten the yolks of eight eggs, with two
table-spoonfuls of rose-water; throw in the cocoa-nut by degrees, and
keep beating it with a wooden slice one hour; then fill your pans, and
send them to the oven immediately, or they will be heavy.

_Currant clear Cakes._

Take the currants before they are very ripe, and put them into water,
scarcely enough to cover them; when they have boiled a little while,
strain them through a woollen bag; put a pound and a quarter of fine
sugar, boiled to a candy; then put a pint of the jelly, and make it
scalding hot: put the whole into pots to dry, and, when jellied, turn
them on glasses.

_Egg Cake._

Beat eight eggs, leaving out half the whites, for half an hour; half a
pound of lump-sugar, pounded and sifted, to be put in during that time;
then, by degrees, mix in half a pound of flour. Bake as soon after as
possible. Butter the tin.

_Enamelled Cake._

Beat one pound of almonds, with three quarters of a pound of fine sugar,
to a paste; then put a little musk, and roll it out thin. Cut it in what
shape you please, and let it dry. Then beat up isinglass with white of
eggs, and cover it on both sides.

_Epsom Cake._

Half a pound of butter beat to a cream, half a pound of sugar, four
eggs, whites and yolks beat separately, half a quartern of French roll
dough, two ounces of caraway seeds, and one tea-spoonful of grated
ginger: if for a plum-cake, a quarter of a pound of currants.

_Ginger Cakes._

To a pound of sugar put half an ounce of ginger, the rind of a lemon,
and four large spoonfuls of water. Stir it well together, and boil it
till it is a stiff candy; then drop it in small cakes on a wet table.

_Ginger or Hunting Cakes._ No. 1.

Take three pounds of flour, two pounds of sugar, one pound of butter,
two ounces of ginger, pounded and sifted fine, and a nutmeg grated. Rub
these ingredients very fine in the flour, and wet it with a pint of
cream, just warm, sufficiently to roll out into thin cakes. Bake them in
a slack oven.

_Ginger or Hunting Cakes._ No. 2.

Rub half a pound of butter into a pound of flour; add a quarter of a
pound of powder-sugar, one ounce of ginger, beat and sifted, the yolks
of three eggs, and one gill of cream. A slow fire does them best.

_Ginger or Hunting Cakes._ No. 3.

One ounce of butter, one ounce of sugar, twelve grains of ginger, a
quarter of a pound of flour, and treacle