ve them till
they are candied on the tops. Turn them out, and shape them as you
please with a knife. Continue to turn them till they are dry; keep them
so, and between papers.

Lemon cakes are made in the same way, only with half the juice.

_Another way._

Take three large oranges; pare and rub them with salt; boil them tender
and cut them in halves; take out the seeds; then beat your oranges, and
rub them through a hair sieve till you have a pound; add one pound and a
quarter of double-refined sugar, boiled till it comes to the consistency
of sugar, and put in a pint of strong juice of pippins and juice of
lemon; keep stirring it on the fire till the sugar is completely melted.

_Orange Clove Cake._

Make a very strong jelly of apples, and to every pint of jelly put in
the peel of an orange. Set it on a quick fire, and boil it well; then
run it through a jelly-bag and measure it. To every pint take a pound of
fine sugar; set it on the fire, make it scalding hot, and strain it from
the scum. Take the orange-peel, boiled very tender, shred it very small,
and put it into it; give it another scald, and serve it out.

Lemon clove cake may be done the same way, but you must scald the peel
before the sugar is put in.

_Orange-flower Cakes._

Dip sugar in water, and let it boil over a quick fire till it is almost
dry sugar again. To half a pound of sugar, when it is perfectly clear,
add seven spoonfuls of water; then put in the orange-flowers: just give
the mixture a boil up; drop it on china or silver plates, and set them
in the sun till the cakes are dry enough to be taken off.

_Plum Cake._ No. 1.

Take eight pounds and three quarters of fine flour well dried and
sifted, one ounce of beaten mace, one pound and a half of sugar. Mix
them together, and take one quart of cream and six pounds of butter, put
together, and set them over the fire till the butter is melted. Then
take thirty-three eggs, one quart of yest, and twelve spoonfuls of sack;
put it into the flour, stir it well together, and, when well mixed, set
it before the fire to rise for an hour. Then take ten pounds of currants
washed and dried, and set them to dry before the fire, one pound of
citron minced, one pound of orange and lemon-peel together, sliced. When
your oven is ready, stir your cake thoroughly; put in your sweetmeats
and currants; mix them well in, and put into tin hoops. The quantity
here given will make two large cakes, which w