ill take two hours' baking.

_Plum Cake._ No. 2.

One pound of fine flour well dried and sifted, three quarters of a pound
of fine sugar, also well dried and sifted. Work one pound to a cream
with a noggin of brandy; then add to it by degrees your sugar,
continuing to beat it very light. Beat the yolks of ten eggs extremely
light; then put them into the butter and sugar, a spoonful at a time;
beat the whites very light, and when you add the flour, which should be
by degrees, put in the whites a spoonful at a time; add a grated nutmeg
and a little beaten mace, and a good pound of currants, washed, dried,
and picked, with a little of the flour rubbed about them. Work them into
the cake. Cut in thin slices a quarter of a pound of blanched almonds,
and two ounces of citron and candied orange-peel. Between every layer of
cake, as you put it into the hoop, put in the sweetmeats, and bake it
two hours.

_Plum Cake._ No. 3.

Rub one pound of butter into two pounds of flour; take one pound of
sugar, one pound of currants, and mix them with four eggs; make them
into little round cakes, and bake them on tins. Half this quantity is
sufficient to make at a time.

_Clear Plum Cake._

Make apple jelly rather strong, and strain it through a woollen bag. Put
as many white pear plums as will give a flavour to the jelly; let it
boil; strain it again through the bag, and boil up as many pounds of
fine sugar for a candy as you had pints of jelly; and when your sugar is
boiled very high, add your jelly; just scald it over the fire; put it in
little pots, and let it stand with a constant fire.

_Portugal Cakes._

Put one pound of fine sugar, well beaten and sifted, one pound of fresh
butter, five eggs, and a little beaten mace, into a flat pan: beat it up
with your hand until it is very light; then put in by degrees one pound
of fine flour well dried and sifted, half a pound of currants picked,
washed, and well dried; beat them together till very light; bake them in
heart pans in a slack oven.

_Potato Cakes._

Roast or bake mealy potatoes, as they are drier and lighter when done
that way than boiled; peel them, and beat them in a mortar with a little
cream or melted butter; add some yolks of eggs, a little sack, sugar, a
little beaten mace, and nutmeg: work it into a light paste, then make it
into cakes of what shape you please with moulds. Fry them brown in the
best fresh butter; serve them with sack and sugar.

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