her into a paste. Make it into a
roll; cut off pieces for cakes and work them well with your hands. This
quantity will make above six dozen of the size of those sold at
Shrewsbury. They require great care in baking; a short time is
sufficient, and the oven must not be very hot.

_Sponge Cake._

Take seven eggs, leaving out three whites; beat them well with a whisk;
then take three quarters of a pound of lump-sugar beat fine: put to it a
quarter of a pint of boiling water, and pour it to the eggs; then beat
it half an hour or more; when you are just going to put it in the oven,
add half a pint of flour well dried. You must not beat it after the
flour is in. Put a paper in the tin. A quick oven will bake this
quantity in an hour. It must not be beaten with a spoon, as it will make
it heavy.

_Another._

Take twelve eggs, leaving out half the whites; beat them to froth; shake
in one pound of lump-sugar, sifted through a fine sieve, and three
quarters of a pound of flour well dried; put in the peel of two lemons
grated and the juice of one; beat all well in with a fork.

_Sugar Cakes._

Take half a pound of sugar, half a pound of butter, two ounces of flour,
two eggs, but the white of one only, a little beaten mace, and a little
brandy. Mix all together into a paste with your hands; make it into
little cakes, and bake them on tins. You may put in six ounces of
currants, if you like.

_Little Sugar Cakes._

Take double-refined sugar and sift it very fine; beat the white of an
egg to a froth; take gum-dragon that has been steeped in juice of lemon
or orange-flower water, and some ambergris finely beaten with the sugar.
Mix all these together in a mortar, and beat it till it is very white;
then roll it into small knobs, or make it into small loaves. Lay them on
paper well sugared, and set them into a very gentle oven.

_Sweet Cakes._

Take half a pound of butter, and beat it with a spoon till it is quite
soft; add two eggs, well beaten, half a pound of currants, half a pound
of powdered sugar, and a pound of flour, mixed by degrees with the
butter. Drop it on, and bake them. Blanched almonds, powdered to paste,
instead of currants, are excellent.

_Tea Cakes._

Take loaf sugar, finely powdered, and butter, of each a quarter of a
pound, about half a pound of flour, dried before the fire, a
walnut-shellful of caraway seeds, just bruised, and one egg. Work all
together into a paste, adding a spoonful