very little all-spice beat fine; take half a pint of good yeast, and put in half a pint of water, stir it well together, strain it, and mix up your flour into a paste of moderate stiffness. You must make it into cakes about the thickness and bigness of an oat-cake: have ready some currants clean washed and picked, strew some just in the middle of your cakes between your dough, so that none can be seen till the cake is broke. You may leave the currants out, if you don't chuse them.
To make light wigs.
TAKE a pound and a half of flour, and half a pint of milk made warm, mix these together, cover it up, and let it lie by the fire half an hour; then take half a pound of sugar, and half a pound of butter, then work these into a paste and make it into wigs, with as little flour as possible. Let the oven be pretty quick, and they will rise very much. Mind to mix a quarter of a pint of good ale yeast in milk.
To make very good wigs.
TAKE a quarter of a peck of finest flour, rub it into three quarters of a pound of fresh butter till it is like grated bread, something more than half a pound of sugar, half a nutmeg, half a race of ginger grated, three eggs, yolks and whites beat very well, and put to them half a pint of thick ale yeast, three or four spoonfuls of sack, make a hole in the flour, and pour in your yeast and eggs, as much milk, just warm, as will make it into a light paste. Let it stand before the fire to rise half an hour, then make it into a dozen and a half wigs, wash them over with egg just as they go into the oven. A quick oven and half an hour will bake them.
To make buns.
TAKE two pounds of fine flour, a pint of good ale yeast, put a little sack in the yeast, and three eggs beaten, knead all these together with a little warm milk, a little nutmeg, and a little salt; and lay it before the fire till it rises very light, then knead in a pound of fresh butter, a pound of rough carraway-comfits, and bake them in a quick oven, in what shape you please, on floured paper.
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