water, or rose
water; then put to your eggs near a quart of light yeast, set it on the
fire with a quart of cream, and three pounds of butter, let your butter
melt in the cream, so let it stand till new milk warm, then skim off
all the butter and most of the milk, and mix it to your eggs and yeast;
make a hole in the middle of your flour, and put in your yeast,
strinkle at the tip a little flour, then mix to it a little salt, six
pounds of currans well wash'd clean'd, dry'd, pick'd, and plump'd by
the fire, a pound of the best raisins stoned, and beat them altogether
whilst they leave the bowl; put in a pound of candid orange, and half a
pound of citron cut in long pieces; then butter the garth and fill it
full; bake it in a quick oven, against it be enough have an iceing
ready.

231. _To make a_ CARRAWAY CAKE.

Take eighteen eggs, leave out half of the whites, and beat them; take
two pounds of butter, wash the butter clear from milk and salt, put to
it a little rose-water, and wash your butter very well with your hands
till it take up all the eggs, then mix them in half a jack of brandy
and sack; grate into your eggs a lemon rind; put in by degrees (a
spoonful at a time) two pounds of fine flour, a pound and a half of
loaf sugar, that is sifted and dry; when you have mixed them very well
with your hands, take a thible and beat it very well for half an hour,
till it look very white, then mix to it a few seeds, six ounces of
carraway comfits, and half a pound of citron and candid orange; then
beat it well, butter your garth, and put it in a quick oven.

232. _To make_ CAKES _to keep all the Year_.

Have in readiness a pound and four ounces of flour well dried, take a
pound of butter unsalted, work it with a pound of white sugar till it
cream, three spoonfuls of sack, and the rind of an orange, boil it till
it is not bitter, and beat it with sugar, work these together, then
clean your hands, and grate a nutmeg into your flour, put in three eggs
and two whites, mix them well, then with a paste-pin or thible stir in
your flour to the butter, make them up into little cakes, wet the top
with sack and strow on fine sugar; bake them on buttered papers, well
floured, but not too much; you may add a pound of currans washed and
warmed.

233. _To make_ SHREWSBERRY CAKES.

Take two pounds of fine flour, put to it a pound and a quarter of
butter (rub them very well) a pound and a quarter of fine sugar sifted,
grate in