Take the white part of a turkey, or other fowl, if you have neither, take a little white veal and mince it pretty small; take a little hang beef or tongues, sc.r.a.pe them very fine, a few shred capers, and the yolks of four or five eggs shred small; take a delf dish and lie a delf plate in the dish with the wrong side up, so lie on your meat and other ingredients, all single in quarters, one to answer another; set in the middle a large lemon or mango, so lie round your dish anchovies in lumps, picked oysters or c.o.c.kles, and a few pickled mushrooms, slices of lemon and capers; so serve it up.

This is proper for a side-dish either at noon or night.

225. _To make_ LEMON CHEESE CAKES.

Blanch half a pound of almonds, and beat them in a stone mortar very fine, with a little rose-water; put in eight eggs, leaving out five of the whites; take three quarters of a pound of sugar, and three quarters of a pound of melted b.u.t.ter, beat all together, then take three lemon-skins, boiled tender, the rind and all, beat them very well, and mix them with the rest, then put them into your paste.

You may make a lemon-pudding the same way, only add the juice of half a lemon: Before you set them in the oven, grate over them a little fine loaf sugar.

226. _To make white_ GINGER BREAD.

Take a little gum-dragon, lay it in rose-water all night, then take a pound of jordan almonds blanch'd with a little of the gum-water, a pound of double-refined sugar beat and sifted, an ounce of cinnamon beat with a little rose-water, work it into a paste and print it, then set it in a stove to dry.

227. _To make red_ GINGER BREAD.

Take a quart and a jill of red wine, a jill and a half of brandy, seven or eight manshets, according to the size the bread is, grate them, (the crust must be dried, beat and sifted) three pounds and a half of sugar beat and sifted, two ounces of cinnamon, and two ounces of ginger beat and sifted, a pound of almonds blanched and beat with rose-water, put the bread into the liquor by degrees, stirring it all the time, when the bread is all well mix'd take it off the fire; you must put the sugar, spices, and almonds into it, when it is cold print it; keep some of the spice to dust the prints with.

228. _To make a_ GREAT CAKE.

Take five pounds of fine flour, (let it be dried very well before the fire) and six pounds of currans well dress'd and rub'd in cloths after they are wash'd, set them in a sieve before the fire; you must weigh your currans after they are cleaned, then take three quarters of an ounce of mace, two large nutmegs beaten and mix'd amongst the flour, and pound of powder sugar, and pound of citron, and a pound of candid orange, (cut your citron and orange in pretty large pieces) and a pound of almonds cut in three or four pieces long way; then take sixteen eggs, leaving out half of the whites, beat your sugar and eggs for half an hour with a little salt; take three jills of cream, and three pounds and a half of b.u.t.ter, melt your b.u.t.ter with part of the cream for fear it should be too hot, put in between a jack and a jill of good brandy, a quart of light yeast, and the rest of the cream, mix all your liquors together about blood-warm, make a hole in the middle of your flour, and put in the liquids, cover it half an hour and let it stand to rise, then put in your currans and mix all together; b.u.t.ter your hoop, tie a paper three fold, and put it at the bottom in your hoop; just when they are ready to set in the oven, put the cake into your hoop at three times; when you have laid a little paste at the bottom, lay in part of your sweet-meats and almonds, then put in a little paste over them again, and the rest of your sweet-meats and almonds, and set it in a quick oven; two hours will bake it.

229. _To make_ ICEING _for this_ CAKE.

Take two pounds of double-refined sugar, beat it, and sift it through a fine sieve; put to it a spoonful of fine starch, a pennyworth of gum-arabic, beat them all well together; take the whites of four or five eggs, beat them well, and put to them a spoonful of rose-water, or orange-flower water, a spoonful of the juice of lemon, beat them with the whites of your eggs, and put in a little to your sugar till you wet it, then beat them for two hours whilst your cake is baking; if you make it over thin it will run; when you lie it on your cake you must lie it on with a knife; if you would have the iceing very thick, you must add a little more sugar; wipe off the loose currans before you put on the iceing, and put it into the oven to harden the iceing.

230. _To make a_ PLUMB CAKE.

Take five pounds of flour dried and cold, mix to it an ounce of mace, half an ounce of cinnamon, a quarter of an ounce of nutmegs, half a quarter of an ounce of lemon-peel grated, and a pound of fine sugar; take fifteen eggs, leaving out seven of the whites, beat your eggs with half a jill of brandy or sack, a little orange-flower water, or rose water; then put to your eggs near a quart of light yeast, set it on the fire with a quart of cream, and three pounds of b.u.t.ter, let your b.u.t.ter melt in the cream, so let it stand till new milk warm, then skim off all the b.u.t.ter and most of the milk, and mix it to your eggs and yeast; make a hole in the middle of your flour, and put in your yeast, strinkle at the tip a little flour, then mix to it a little salt, six pounds of currans well wash'd clean'd, dry'd, pick'd, and plump'd by the fire, a pound of the best raisins stoned, and beat them altogether whilst they leave the bowl; put in a pound of candid orange, and half a pound of citron cut in long pieces; then b.u.t.ter the garth and fill it full; bake it in a quick oven, against it be enough have an iceing ready.

231. _To make a_ CARRAWAY CAKE.

Take eighteen eggs, leave out half of the whites, and beat them; take two pounds of b.u.t.ter, wash the b.u.t.ter clear from milk and salt, put to it a little rose-water, and wash your b.u.t.ter very well with your hands till it take up all the eggs, then mix them in half a jack of brandy and sack; grate into your eggs a lemon rind; put in by degrees (a spoonful at a time) two pounds of fine flour, a pound and a half of loaf sugar, that is sifted and dry; when you have mixed them very well with your hands, take a thible and beat it very well for half an hour, till it look very white, then mix to it a few seeds, six ounces of carraway comfits, and half a pound of citron and candid orange; then beat it well, b.u.t.ter your garth, and put it in a quick oven.

232. _To make_ CAKES _to keep all the Year_.

Have in readiness a pound and four ounces of flour well dried, take a pound of b.u.t.ter unsalted, work it with a pound of white sugar till it cream, three spoonfuls of sack, and the rind of an orange, boil it till it is not bitter, and beat it with sugar, work these together, then clean your hands, and grate a nutmeg into your flour, put in three eggs and two whites, mix them well, then with a paste-pin or thible stir in your flour to the b.u.t.ter, make them up into little cakes, wet the top with sack and strow on fine sugar; bake them on b.u.t.tered papers, well floured, but not too much; you may add a pound of currans washed and warmed.

233. _To make_ SHREWSBERRY CAKES.

Take two pounds of fine flour, put to it a pound and a quarter of b.u.t.ter (rub them very well) a pound and a quarter of fine sugar sifted, grate in a nutmeg, beat in three whites of eggs and two yolks, with a little rose-water, and so knead your paste with it, let it lay an hour, then make it up into cakes, p.r.i.c.k them and lay them on papers, wet them with a feather dipt in rose-water, and grate over them a little fine sugar; bake them in a slow oven, either on tins or paper.

234. _To make a fine_ CAKE.

Take five pounds of fine flour dried, and keep it warm; four pounds of loaf sugar pounded, sifted and warmed; five pounds of currans well cleaned and warmed before the fire; a pound and a half of almonds blanch'd beat, dried, slit and kept warm; five pounds of good b.u.t.ter well wash'd and beat from the water; then work it an hour and a half till it comes to a fine cream; put to the b.u.t.ter all the sugar, work it up, and then the flour, put in a pint of brandy, then all the whites and yolks of the eggs, mix all the currans and almonds with the rest.

There must be four pounds of eggs in weight in the sh.e.l.ls, the yolks and the whites beat and separated, the whites beat to a froth; you must not cease beating till they are beat to a curd, to prevent oiling; to the quant.i.ty of a cake put a pound and a half of orange-peel and citron shred, without plumbs, and half a pound of carraway seeds, it will require four hours baking, and the oven must be as hot as for bread, but let it be well slaked when it has remained an hour in the oven, and stop it close; you may ice it if you please.

235. _To make a_ SEED CAKE.

Take one quartern of fine flour well dried before the fire, when it is cold rub in a pound of b.u.t.ter; take three quarters of a pound of carraway comfits, six spoonfuls of new yeast, six spoonfuls of cream, the yolks of six eggs and two whites, and a little sack; mix all of these together in a very light paste, set it before the fire till it rise, and so bake it in a tin.

236. _To make an ordinary_ PLUMB CAKE.

Take a pound of flour well dried before the fire, a pound of currans, two penny-worth of mace and cloves, two eggs, four spoonfuls of good new yeast, half a pound of b.u.t.ter, half a pint of cream, melt the b.u.t.ter, warm the cream, and mix altogether in a very light paste, b.u.t.ter your tin before you put it in; an hour will bake it.

237. _To make an_ ANGELICA CAKE.

Take the stalks of angelica boil and green them very well, put to every pound of pulp a pound of loaf sugar beaten very well, and when you think it is beaten enough, lay them in what fashion you please on gla.s.ses, and as they candy turn them.

238. _To make_ KING CAKES.

Take a pound of flour, three quarters of a pound of b.u.t.ter, half a pound of sugar and half a pound of currans, well cleaned; rub your b.u.t.ter well into your flour, and put in as many yolks of eggs as will lithe them, then put in your sugar, currans, and some mace, shred in as much as will give them a taste, so make them up in little round cakes, and b.u.t.ter the papers you lie them on.

239. _To make_ BREAKFAST CAKES.

Take a pound of currans well washed, (rub them in a cloth till dry) a pound of flour dried before a fire, take three eggs, leave out one of the whites, four spoonfuls of new yeast, and four spoonfuls of sack or two of brandy, beat the yeast and eggs well together; then take a jill of cream, and something above a quarter of a pound of b.u.t.ter, set them on a fire, and stir them till the b.u.t.ter be melted, (but do not let them boil) grate a large nutmeg into the flour, with currans and five spoonfuls of sugar; mix all together, beat it with your hand till it leave the bowl, then flour the tins you put the paste in, and let them stand a little to rise, then bake them an hour and a quarter.

240. _To make_ MACCAROONS.

Take a pound of blanched almonds and beat them, put some rose-water in while beating; (they must not be beaten too small) mix them with the whites of five eggs, a pound of sugar finely beaten and sifted, and a handful of flour, mix all these very well together, lay them on wafers, and bake them in a very temperate oven, (it must not be so hot as for manchet) then they are fit for use.

241. _To make_ WHIGGS.

Take two pounds of flour, a pound of b.u.t.ter, a pint of cream, four eggs, (leaving out two of the whites) and two spoonfuls of yeast, set them to rise a little; when they are mixed add half a pound of sugar, and half a pound of carraway comfits, make them up with sugar and bake them in a dripping pan.

242. _To make_ RASBERRY CREAM.

Take rasberries, bruise them, put 'em in a pan on a quick fire whilst the juice be dried up, then take the same weight of sugar as you have rasberries, and set them on a slow fire, let them boil whilst they are pretty stiff; make them into cakes, and dry them near the fire or in the sun.

243. _To make_ QUEEN CAKES.