esh eggs, put them in the scale, and balance them with
sugar: take out half, and balance the other half with flour; separate
the whites from the yelks, whip them up very light, then mix them, and
sift in, first sugar, then flour, till both are exhausted; add some
grated lemon peel; bake them in paper cases, or little tin moulds. This
also makes an excellent pudding, with butter, sugar, and wine, for
sauce.

* * * * *

A RICH FRUIT CAKE.

HAVE the following articles prepared, before you begin the cake: four
pounds of flour dried and sifted, four pounds of butter washed to free
it from salt, two pounds of loaf sugar pounded, a quarter of a pound of
mace, the same of nutmegs powdered; wash four pounds of currants clean,
pick and dry them; blanch one pound of sweet almonds, and cut them in
very thin slices; stone two pounds of raisins, cut them in two, and
strew a little flour over to prevent their sticking together, and two
pounds of citron sliced thin; break thirty eggs, separating the yelks
and whites; work the butter to a cream with your hand-put in
alternately, flour, sugar, and the froth from both whites and yelks,
which must be beaten separately, and _only_ the froth put in. When all
are mixed and the cake looks very light, add the spice, with half a pint
of brandy, the currants and almonds; butter the mould well, pour in part
of the cake, strew over it some raisins and citron--do this until all is
in: set it in a well heated oven: when it has risen, and the top is
coloured, cover it with paper; it will require three hours baking--it
must be iced.

* * * * *

NAPLES BISCUIT.

Beat twelve eggs light, add to them one pound of flour, and one of
powdered sugar; continue to beat all together till perfectly light; bake
it in long pans, four inches wide, with divisions; so that each cake,
when done, will be four inches long, and one and a half wide.

* * * * *

SHREWSBURY CAKES.

Mix a pound of sugar, with two pounds of flour, and a large spoonful of
pounded coriander seeds; sift them, add three quarters of a pound of
melted butter, six eggs, and a gill of brandy; knead it well, roll it
thin, cut it in shapes, and bake without discolouring it.

* * * * *

LITTLE PLUM CAKES.

Prepare them as directed for pound cake, add raisins and currants, bake
them in small tin shapes, and ice them.