sufficient to make it into a
paste; roll it out thin, and bake it.

_Gooseberry clear Cakes._

Take the gooseberries very green; just cover them with water, and, when
they are boiled and mashed, strain them through a sieve or woollen bag,
and squeeze it well. Then boil up a candy of a pound and a quarter of
fine sugar to a pint of the jelly; put it into pots to dry in a stove,
and, when they jelly, turn them out on glasses.

_Jersey Cake._

To a pound of flour take three quarters of a pound of fresh butter
beaten to a cream, three quarters of a pound of lump sugar finely
pounded, nine eggs, whites and yolks beaten separately, nutmeg to your
taste. Add a glass of brandy.

_Jersey Merveilles._

One pound of flour, two ounces of butter, the same of sugar, a spoonful
of brandy, and five eggs. When well mixed, roll out and make into fancy
shapes, and boil in hot lard. The Jersey shape is a true-lover's knot.

_London Wigs._

Take a quarter of a peck of flour; put to it half a pound of sugar, and
as much caraways, smooth or rough, as you like; mix these, and set them
to the fire to dry. Then make a pound and half of butter hot over a
gentle fire; stir it often, and add to it nearly a quart of milk or
cream; when the butter is melted in the cream, pour it into the middle
of the flour, and to it add a couple of wine-glasses of good white wine,
and a full pint and half of very good ale yest; let it stand before the
fire to rise, before you lay your cakes on the tin plates to bake.

_Onion Cake._

Slice onions thin; set them in butter till they are soft, and, when they
are cold, put into a pan to a quart basin of these stewed onions three
eggs, three spoonfuls of fine dried bread crumbs, salt, and three
spoonfuls of cream. Put common pie-crust in a tin; turn it up all round,
like a cheesecake, and spread the onions over the cake; beat up an egg,
and with a brush spread it in, and bake it of a fine yellow.

_Orange Cakes._

Put the Seville oranges you intend to use into water for two days. Pare
them very thick, and boil the rind tender. Mince it fine; squeeze in the
juice; take out all the meat from the strings and put into it. Then take
one-fourth more than its weight in double-refined sugar; wet it with
water, and boil it almost to sugar again. Cool it a little; put in the
orange, and let it scald till it looks clear and sinks in the syrup, but
do not let it boil. Put it into deep glass plates, and sto