but don't let it boil; three quarters of a pound of butter melted in the treacle, and some candied lemon and orange-peel cut fine; mix all these together well. An hour will bake it in a quick oven.
To make little fine cakes.
ONE pound of butter beaten to a cream, a pound and a quarter of flour, a pound of fine sugar beat fine, a pound of currants clean washed and picked, six eggs, two whites left out, beat them fine, mix the flour, sugar, and eggs by degrees into the batter, beat it all well with both hands, either make it into little cakes or bake it in one.
Another sort of little cakes.
A POUND of flour, and half a pound of sugar, beat half a pound of butter with your hand, and mix them well together. Bake it in little cakes.
To make drop biscuits.
TAKE eight eggs, and one pound of double-refined sugar beaten fine, twelve ounces of fine flour well dried, beat your eggs very well, then put in your sugar and beat it, and then your flour by degrees, beat it all very well together without ceasing; your oven must be as hot as for halfpenny bread, then flour some sheets of tin, and drop your biscuits of what bigness you please, put them in the oven as fast as you can, and when you see them rise, watch them; if they begin to colour take them out, and put in more, and if the first is not enough, put them in again. If they are right done, they will have a white ice on them. You may, if you chuse, put in a few carraways; when they are all baked; put them in the oven again to dry, then keep them in a very dry place.
To make common biscuits.
BEAT up six eggs, with a spoonful of rose-water and a spoonful of sack, then add a pound of fine powdered sugar, and a pound of flour; mix them all well together, shape them on white thin paper, or tin moulds, in any form you please. Beat the winte of an egg, with a feather rub them over, and dust fine sugar over them. Set them in an oven moderately heated, till they rise and come to a good colour, take them out; and
