1514. - Ginger Bread-Nuts

Mix half a pound of flour, the same quantity of butter and of brown sugar, with three ounces of ginger, a teaspoon-ful of carbonate of soda rubbed in the flour, with as much molasses as will make it into a paste. Roll it out thin, and bake it for about twenty minutes in a slow oven.

1515. - Passover Cakes

Make a stiff paste with biscuit-powder, milk, and water; add a little butter, the yolk of an egg, and a little white sugar. Cut into pieces, mould with the hand, and bake in a brisk oven: they should not be too thin.

1517. - Potato Cheesecakes

Boil six ounces of potatoes, and four of lemon-peel, beat the latter in a marble mortar with a quarter of a pound of sugar, then add the same quantity of butter, melted in a little cream, and the potatoes beaten: mix well, and let it stand to cool; put crust in patty-pans, rather more than half fill them, sift some sugar over, and bake half an hour in a quick oven.

Tipsy Cake

Put a sponge-cake into a deep glass dish, pour round it a glass of brandy and some raisin-wine, and let it soak it up; then strew sifted sugar over it, pour a thick custard into the dish, and ornament the top with blanched almonds split and put thick.

1518. - Doughnuts

Set a sponge with a pound of flour, milk and good yeast; rub nearly half a pound of butter into another pound of flour, and add half a pound of sugar, with grated nutmeg and spice, and mix with it three beaten eggs; mix it with the light sponge, and more milk if necessary, and set it to rise. When it is perfectly light, roll out the dough on a pasteboard, cut it into slips, double and twist them up, and fry them in boiling lard.

For Crullers - Allow to the flour more butter and sugar, and six eggs, without yeast, and fry as before, making smaller cakes.

1519. - Boston Cream Cakes

Take half a pint of cream from a quart of milk, and boil it with vanilla and. cinnamon; strain and mix it with the rest of the milk; when cold, add the yolks of twelve eggs and a quarter of a pound of loaf-sugar, and bake the custard in a bain-marie; have ready a batter made of half a pound of flour and the same of butter, in a pint of milk, with eight eggs, and bake it in buttered deep patty-pans, not scolloped; when browned, open a slit in the side of each while hot, and put in with a spoon as much of the custard as it will hold; close the slit smoothly, and set the cakes away.

1520. - Spanish Puffs

Boil three-quarters of a pint of milk with one ounce of butter, six ounces of flour, mixed well in the hot milk-flavor with vanilla. Drop about the size of a walnut, and lightly bake. When done, open gently at the side and fill with preserve.

1521. - Almack

Plums, pears, and apples, each two pounds; pare, core, and stew together-rub through a sieve. Add half a pound of moist sugar; boil until it is quite stiff; spread on dishes to dry. When set, cut in squares and put by for use.

1522. - Kisses

Beat the whites of four eggs till they stand alone. Then beat in, gradually, a pound of finely-powdered sugar, a tea-spoonful at a time. Add eight drops of the essence of lemon, and beat the whole very hard.

Lay a wet sheet of paper on the bottom of a square tin pan. Drop on it, at equal distance, small teaspoonfuls of stiff currant jelly. Put a little of the beaten egg and sugar at first, under the currant jelly. With a large spoon, pile some of the beaten white of egg and sugar, on each lump of jelly, so as to cover it entirely. Drop on the mixture as evenly as possible, so as to make the kisses of a round, smooth shape.

Set them in a cool oven, and as soon as they are colored, they are done. Then take them out, and place the two bottoms together. Lay them lightly on a sieve, and dry them in a cool oven, till the two bottoms stick fast together so as to form one ball or oval.