it becomes more
tough, and is less easily divided, than if the butter be first put with
those ingredients, and the dough afterwards set to rise by the fire. The
heat of the oven is of great importance for cakes, especially large
ones. If not pretty quick, the batter will not rise; and if too quick,
put some white paper over the cake to prevent its being burnt. If not
long enough lighted to have a body of heat, or it is become slack, the
cake will be heavy. To know when it is soaked, take a broad-bladed knife
that is very bright, and thrust it into the centre; draw it out
instantly, and if the paste in any degree adheres, return the cake to
the oven, and close it up. If the heat is sufficient to raise but not to
soak the baking, a little fresh fuel should be introduced, after taking
out the cakes and keeping them hot, and then returning them to the oven
as quickly as possible. Particular care however should be taken to
prevent this inconvenience, when large cakes are to be baked.

CAKE TRIFLE. Bake a rice cake in a mould; and when cold, cut it round
with a sharp knife, about two inches from the edge, taking care not to
perforate the bottom. Put in a thick custard, and some spoonfuls of
raspberry jam; and then put on a high whip.

CALF'S FEET BROTH. Boil two feet in three quarts of water till reduced
to half the quantity; strain it, and set it by. When to be used, take
off the fat, put a large tea-cupful of the jelly into a saucepan, with
half a glass of sweet wine, a little sugar and nutmeg, and heat it up
till it be ready to boil. Then take a little of it, and beat it by
degrees to the yolk of an egg, adding a bit of butter the size of a
nutmeg; stir it all together, but do not let it boil. Grate a little
fresh lemon peel into it.--Another way is to boil two calves' feet with
two ounces of veal, and two of beef, the bottom of a penny loaf, two or
three blades of mace, half a nutmeg, and a little salt, in three quarts
of water, till reduced to half the quantity. Then strain it, and take
off the fat.

CALF'S FEET JELLY. Boil two feet, well cleaned, in five pints of water
till they are broken, and the water half wasted. Strain it, take off the
fat when cold, and remove the jelly from the sediment. Put it into a
saucepan, with sugar, raisin wine, lemon juice and lemon peel. When the
flavour is rich, add the whites of five eggs well beaten, and their
shells broken. Set the saucepan on the fire, but do not stir the j