of brandy. Roll the paste out
to the thickness of a half-crown, and cut it with a tea-cup. Flour a
tin, and lay the cakes upon it. Take the white of an egg, well beaten
and frothed, dip a feather in this, and wash them over, and then grate
upon them a little fine sugar. Put them into a slackish oven, till they
are of a very pale brown.

_Dry Tea Cakes._

Boil two ounces of butter in a pint of skimmed milk; let it stand till
it is as cold as new milk; then put to it a spoonful of light yest, a
little salt, and as much flour as will make it a stiff paste. Work it as
much, or more, than you would do brown bread; let it lie half an hour to
rise; then roll it into thin cakes; prick them very well quite through,
to prevent their blistering, and bake them on tin plates in a quick
oven. To keep crisp, they must be hung up in the kitchen, or where there
is a constant fire.

_Thousand Cake._

One pound of flour, half a pound of butter, six ounces of sugar, five
eggs, leaving out three whites; rub the flour, butter, and sugar, well
together; pour the eggs into it; work it up well; roll it out thin, and
cut them with a glass of what size you please.

_Tunbridge Cakes._

One pound and a half of flour, one pound of butter; rub the butter into
the flour; strew in a few caraways, and add the yolks of two eggs, first
beaten, and as much water as will make it into a paste: roll it out
thin, and prick it with a jagging iron; run the cakes into what shape
you please, or cut them with a glass. Just as you put them into the
oven, sift sugar on them, and a very little when they come out. The oven
must be as hot as for manchets. Bake them on paper.

_Veal Cake._

Take thin slices of veal, and fat and lean slices of ham, and lay the
bottom of a basin or mould with one slice of each in rows. Chop some
sweet-herbs very small, and fill the basin with alternate layers of veal
and ham, sprinkling every layer with the herbs. Season to your taste;
and add some hard yolks of eggs. When the basin is full, pour in some
gravy. Put a plate on the top, and a weight on it to keep the meat
close. Bake it about an hour and a half, and do not turn it out till
next day.

_Yorkshire Cakes._

Take two pounds of flour, three ounces of butter, the yolks of two eggs,
three spoonfuls of yest that is not bitter; melt the butter in half a
pint of milk; then mix them all well together; let it stand one hour by
the fire to rise; then roll the dough