quick
oven.

_Another._

Take one pound of sifted rice flour, one pound of fine sugar finely
beaten and sifted, and sixteen eggs, leaving out half the whites; beat
them a quarter of an hour at least, separately; then add the sugar, and
beat it with the eggs extremely well and light. When they are as light
as possible, add by degrees the rice-flour; beat them all together for
an hour as light as you can. Put in a little orange-flower water, or
brandy, and candied peel, if you like; the oven must not be too hot.

_Rock Cakes._

One pound of flour, half a pound of clarified butter, half a pound of
currants, half a pound of sugar; mix and pinch into small cakes.

_Royal Cakes._

Take three pounds of very fine flour, one pound and a half of butter,
and as much currants, seven yolks and three whites of eggs, a nutmeg
grated, a little rose-water, one pound and a half of sugar finely
beaten; knead it well and light, and bake on tins.

_Savoy or Sponge Cake._

Take twelve new-laid eggs, and their weight in double refined sugar;
pound it fine, and sift it through a lawn sieve; beat the yolks very
light, and add the sugar to them by degrees; beat the whole well
together till it is extremely light. Whisk the whites of the eggs to a
strong froth; then mix all together by adding the yolks and the sugar to
the whites. Have ready the weight of seven eggs in fine flour very well
dried and sifted; stir it in by degrees, and grate in the rind of a
lemon. Butter a mould well, and bake in a quick oven. About half an hour
or forty minutes will do it.

_Another._

Take one pound of Jordan and two ounces of bitter almonds; blanch them
in cold water, and beat them very fine in a mortar, adding orange-flower
and rose-water as you beat them to prevent their oiling. Then beat
eighteen eggs, the whites separately to a froth, and the yolks extremely
well, with a little brandy and sack. Put the almonds when pounded into a
dry, clean, wooden bowl, and beat them with your hand extremely light,
with one pound of fine dried and sifted sugar; put the sugar in by
degrees, and beat it very light, also the peels of two large lemons
finely grated. Put in by degrees the whites of the eggs as they rise to
a froth, and in the same manner the yolks, continuing to beat it for an
hour, or until it is as light as possible. An hour will bake it; it must
be a quick oven; you must continue to beat the cake until the oven is
ready for it.

_