ashion you please on
glasses, and as they candy turn them.

238. _To make_ KING CAKES.

Take a pound of flour, three quarters of a pound of butter, half a
pound of sugar and half a pound of currans, well cleaned; rub your
butter well into your flour, and put in as many yolks of eggs as will
lithe them, then put in your sugar, currans, and some mace, shred in as
much as will give them a taste, so make them up in little round cakes,
and butter the papers you lie them on.

239. _To make_ BREAKFAST CAKES.

Take a pound of currans well washed, (rub them in a cloth till dry) a
pound of flour dried before a fire, take three eggs, leave out one of
the whites, four spoonfuls of new yeast, and four spoonfuls of sack or
two of brandy, beat the yeast and eggs well together; then take a jill
of cream, and something above a quarter of a pound of butter, set them
on a fire, and stir them till the butter be melted, (but do not let
them boil) grate a large nutmeg into the flour, with currans and five
spoonfuls of sugar; mix all together, beat it with your hand till it
leave the bowl, then flour the tins you put the paste in, and let them
stand a little to rise, then bake them an hour and a quarter.

240. _To make_ MACCAROONS.

Take a pound of blanched almonds and beat them, put some rose-water in
while beating; (they must not be beaten too small) mix them with the
whites of five eggs, a pound of sugar finely beaten and sifted, and a
handful of flour, mix all these very well together, lay them on wafers,
and bake them in a very temperate oven, (it must not be so hot as for
manchet) then they are fit for use.

241. _To make_ WHIGGS.

Take two pounds of flour, a pound of butter, a pint of cream, four
eggs, (leaving out two of the whites) and two spoonfuls of yeast, set
them to rise a little; when they are mixed add half a pound of sugar,
and half a pound of carraway comfits, make them up with sugar and bake
them in a dripping pan.

242. _To make_ RASBERRY CREAM.

Take rasberries, bruise them, put 'em in a pan on a quick fire whilst
the juice be dried up, then take the same weight of sugar as you have
rasberries, and set them on a slow fire, let them boil whilst they are
pretty stiff; make them into cakes, and dry them near the fire or in
the sun.

243. _To make_ QUEEN CAKES.

Take a pound of London flour dry'd well before the fire, nine eggs, a
pound of loaf sugar beaten and sifted, put one half to your eggs and