quarter of an ounce of mace, a nutmeg beat, a little sack or brandy, and seeds or currants, just as you please.
To make ginger-bread cakes.
TAKE three pounds of flour, one pound of sugar, one pound of butter rubbed in very fine, two ounces of ginger beat fine, a large nutmeg grated; then take a pound of treacle, a quarter of a pint of cream, and make them warm together, and make up the bread stiff; roll it out, and make it up into thin cakes, cut them out with a tea-cup, or small glass, or roll them round like nuts, and bake them on tin plates in a slack oven. To make ginger-bread cakes. To make a fine seed or saffron-cake. YOU must take a quarter of a peck of fine flour, a pound and a half of butter, three ounces of carraway seeds, six eggs beat well, a quarter of an ounce of cloves and mace beat together very fine, a pennyworth of cinnamon beat, a pound of sugar, a pennyworth of rose-water, a pennyworth of saffron, a pint and a half of yeast, and a quart of milk; mix it all together lightly with your hands thus: first boil your milk and butter, then skim off the butter, and mix with your flour, and a little of the milk; stir the yeast and strain it, mix it with the flour, put in your seed and spice, rose-water, tincture of saffron, sugar, and eggs; beat it all up well with your hands lightly, and bake it in a hoop or pan, but be sure to butter the pan well. It will take an hour and a half in a quick oven. You may leave out the seed if you chuse it, and I think it rather better without it, but that you may do as you like.
To make a rich seed-cake, called the nun's cake.
YOU must take four pounds of the finest flour, and three pounds of double-refined sugar beaten and sifted; mix them together and dry them by the fire till you prepare your other materials. Take four pounds of butter, beat it with your hand til it is soft like cream, then beat thirty-five eggs, leave out sixteen whites, strain off your eggs from the threads, and beat them and the butter together till all appears like butter. Put in four or five spoonfuls of rose or orange flower water, and beat again; then take your flour and sugar, with six ounces of carraway-seeds, and strew them in by degrees, beating it up all the time for two hours together. You may put in as much tincture of cinnamon or ambergrease as you please; butter your hoop, andlet
