1501. - Pitcaithly Bannock

Dry before the fire one pound fine flour; then melt half a pound of butter; then mix with the flour two ounces of almonds thinly sliced; two ounces of orange peel, two ounces of sugared carra-ways, two ounces pounded sugar, then pour on these ingredients the melted butter; knead all together well; put the bannock in a slow oven, and bake it an hour.

1502. - To Make Banbury Cakes

Roll out the paste about half an inch thick, and cut it into pieces, then roll again till each piece becomes twice the size; put some Banbury meat in the middle of one side, fold the other over it, and pinch it up into a somewhat oval shape, flatten it with your hand at the top, letting the seam be quite at the bottom, rub the tops over with the white of an egg laid on with a brush, and dust loaf-sugar over them. Bake in a moderate oven. The meat for this cake is made thus:- beat up a quarter of a pound of butter until it becomes in the state of cream, then mix with it half a pound of candied orange and lemon-peel cut fine, one pound of currants, a quarter of an ounce of ground cinnamon, and a quarter of an ounce of allspice; mix all well together, and keep in a jar, till wanted for use.

1503. - Pets De Nonne

Put water or cream in a stewpan with sugar, a little salt, and flavoring of orange-flower water; when near boiling shake flour in with one hand, and stir with the other, till the paste is thin and well done; take it off the fire, and break an egg in; turn and mix, adding a second egg; add eggs till the paste is thick and soft, stirring and beating it. Have butter boiling hot in a frying pan, drop in the paste by spoonfuls, let each be the size of a walnut, take them out, and keep them hot till all are done; sift sugar over them, or serve sweet sauce of wine, butter, sugar, and grated nutmeg.

1504. - Biscuits

Those of the common sort are made in various ways. For a large quantity beat up eight eggs during nearly half an hour, then put in one pound of white powdered sugar, with the grated peel of a lemon, and whisk that again for the same time, or until it appears well mixed; after which make it into a batter with one pound of flour, and a little rose-water.

Bake the dough in tins, or on papers, and either sugar them or put in carra-ways at your pleasure.

Or:-One pound of flour, half a pound of loaf-sugar, and a quarter of a pound of butter; rub all together; wet it with one egg beaten up in half a teacupful of milk, and roll it out thin.

1505. - Gold And Silver Cake

Is made by using the whites of the eggs for the latter, and the yolks for the first. The other proportions like pound cake.

1506. - Frangipane

Is a French paste, made with two or three eggs put into a saucepan with one table-spoonful of flour, moistened with a little milk, and placed on the fire for about ten minutes; taking care to stir the materials continually, to prevent them from sticking to the pan. The substance may either be used as a paste for tartlets, or eaten as cakes, if made with sugar and macaroons.