whipped into a raging foam.

_Diet Bread_.

One pound sugar, 9 eggs, beat for an hour, add to 14 ounces flour,
spoonful rose water, one do. cinnamon or coriander, bake quick.

RUSK.--_To make_.

No. 1. Rub in half pound sugar, half pound butter, to four pound
flour, add pint milk, pint emptins; when risen well, bake in pans ten
minutes, fast.

No. 2. One pound sugar, one pound butter, six eggs, rubbed into 5
pounds flour, one quart emptins and wet with milk, sufficient to bake,
as above.

No. 3. One pound sugar, one pound butter, rubbed into 6 or 8 pounds of
flour, 12 eggs, one pint emptins, wet soft with milk, and bake.

No. 4. P.C. rusk. Put fifteen eggs to 4 pounds flour and make into
large biscuit; and bake double, or one top of another.

No. 5. One pint milk, one pint emptins, to be laid over night in
spunge, in morning, melt three quarters of a pound butter, one pound
sugar, in another pint of milk, add luke warm, and beat till it rise
well.

No. 6 Three quarters of a pound butter, one pound sugar, 12 eggs, one
quart milk, put as much flour as they will wet, a spoon of cinnamon,
gill emptins, let it stand till very puffy or light; roll into small
cakes and let it stand on oiled tins while the oven is heating, bake
15 minutes in a quick oven, then wash the top with sugar and whites,
while hot.

_Biscuit_.

One pound flour, one ounce butter, one egg, wet with milk and break
while oven is heating, and in the same proportion.

_Butter Biscuit_.

One pint each milk and emptins, laid into flour, in sponge; next
morning add one pound butter melted, not hot, and knead into as much
flower as will with another pint of warmed milk, be of a sufficient
consistance to make soft--some melt the butter in the milk.

_A Butter Drop_.

Four yolks, two whites, one pound flour, a quarter of a pound butter,
one pound sugar, two spoons rose water, a little mace, baked in tin
pans.

PRESERVES.

_For preserving Quinces_.

Take a peck of Quinces, pare then, take out the core with a sharp
knife, if you wish to have them whole; boil parings and cores with two
pound frost grapes, in 3 quarts water, boil the liquor an hour and an
half, or till it is thick, strain it through a coarse hair sieve, add
one and a quarter pound sugar to every pound of quince; put the sugar
into the sirrup, scald and skim it till it is clear, put the quinces
into the sirrup, cut up two oranges and mix with the quince, hang th