1487. - Cornstarch Cake

Half a pound of sugar, four ounces of butter, five eggs, one teaspoonful cream of tartar, half a teaspoonful of soda, half a pound of cornstarch, half a gill of sweet milk.

1488. - Short Cake

Three pounds of flour, half a pound of butter, half a pound of lard, a teaspoonful of soda, two of cream of tartar; mix with cold milk.

For Strawberry Cake, open these when first baked, take out some of the crumb, and fill the inside with ripe strawberries, sugared; close and bake the cakes five minutes longer.

1489. - Sugar Cake

Three pints of flour, a table-spoonful of butter, half a pound of sugar, one egg, half a teaspoonful of soda, a teaspoonful of cream of tartar, milk enough to make a dough, roll it thin and cut in squares.

1490. - Railroad Cake

A pint of flour, three eggs, a teaspoonful of cream of tartar, half a teaspoonful of soda, a table-spoonful of butter, a teaspoonful of sugar; bake the batter in a square pan twenty minutes.

1491. - Jelly Cake

Bake sponge cake or cup cake in circular pans, half an inch thick; when cold, put pulp of fruit or marmalade between them; six or eight layers of each.

1492. - Lady Cake

One pound of flour, one of loaf sugar, half one of butter, the whites of twelve eggs, almonds pounded, rose-water.

1493. - Chocolate Cake

Grate chocolate; add whites of six eggs and loaf sugar; drop it on buttered paper, and bake as macaroons.

1495. - Icing For Cakes

Beat the whites of four eggs to a solid froth, add gradually three-quarters of a pound of refined sugar pounded and sifted; mix in the juice of half a lemon; beat it till very light and white. The cake should be cold. Place it before the fire, pour over it the icing, and smooth over the top and sides with a knife. It might be set to dry at the mouth of a cool oven.

1496. - Lemon Cakes

Rub half a pound of butter into one pound of flour and a pound of powdered lump sugar, the rind and juice of one lemon, three eggs, leaving out the whites unless the butter be very hard. Mix all together, and drop on tins in small cakes.

1497. - Cinnamon Biscuits

Half a pound of dry flour, one pound of lump sugar, finely sifted; one pound of butter, powdered cinnamon to judgment. The whole to be mixed with a glass of brandy, or rum, then rolled very thin, and baked in a quick oven.

1498. - Diet Bread

To half a pound of sifted sugar put four eggs; beat them together for an hour; then add a quarter of a pound of flour dried and sifted, with the juice of half a lemon and the grated rind of a whole one. Bake it in a slow oven.

1499. - Currant Cake

Beat a pound of fresh butter to a cream; take one pound and a quarter of sugar, and one and a quarter pounds of currants washed and picked, and beat up the whites and yolks of eight eggs; put in the sugar by degrees, then a pound of flour and currants; add a gill of brandy, some candied orange and citron; beat the mixture till very light, and bake it in a pan.

1500. - Seed Cakes

Beat one pound of butter to a cream, adding, gradually, a quarter of a pound of sifted sugar, beating both together. Have ready the yolks of eighteen eggs, and the whites of ten, beaten separately; mix in the whites first and then the yolks, and beat the whole for ten minutes; add two grated nutmegs, one pound and a half of flour, and mix them very gradually with the other ingredients. When the oven is ready, beat in three ounces of picked carraway-seed. To two pounds of flour add two ounces of butter rubbed in, half a pound of sugar, one ounce of carraway-seed, half an ounce of ground coriander-seed, half a teaspoonful of carbonate of soda, and a table-spoonful of arrowroot; mix the whole well together, and make a stiff paste with warm milk; cut into thin cakes, and prick over with a fork; bake slowly.