e the fire, a quarter of an ounce of mace, a nutmeg, half a pound
of loaf sugar, beat and sifted, fifteen eggs (beat the whites by
themselves and yolks with your sugar) a jack of brandy and as much
sack, two pounds of currans very well cleaned, and half a pound of
almonds blanch'd and cut in two or three pieces length-way, so mix all
together, and put it into your hoop of tin; you may put in half a pound
of candid orange and citron if you please; about an hour will bake it
in a quick oven; if you have a mind to have it iced a pound of sugar
will ice it.

248. _To make a_ GINGER BREAD-CAKE.

Take two pounds of treacle, two pounds and a quartern of flour, and
ounce of beat ginger, three quarters of a pound of sugar, two ounces of
coriander seeds, two eggs, a pennyworth of new ale with the yeast on
it, a glass of brandy, and two ounces of lemon-peel, mix all these
together in a bowl, and set it to rise for half an hour, then put it
into a tin to bake, and wet it with a little treacle and water; if you
have a quick oven an hour and a half will bake it.

249. _To make_ CHOCOLATE CREAM.

Take four ounces of chocolate, more or less, according as you would
have your dish in bigness, grate it and boil it in a pint of cream,
then mill it very well with a chocolate stick; take the yolks of two
eggs and beat them very well, leaving out the strain, put to them three
or four spoonfuls of cream, mix them all together, set it on the fire,
and keep stirring it till it thicken, but do not let it boil; you must
sweeten it to your taste, and keep stirring it till it be cold, so put
it into your glasses or china dishes, which you please.

250. _To make white_ LEMON CREAM.

Take a jill of spring water and a pound of fine sugar, set it over a
fire till the sugar and water be dissolv'd, then put the juice of four
good lemons to your sugar and water, the whites of four eggs well beat,
set it on the fire again, and keep it stirring one way till it just
simmers and does not boil, strain it thro' a fine cloth, then put it on
the fire again, adding to it a spoonful of orange-flower water, stir it
till it thickens on a slow fire, then strain into basons or glasses for
your use; do not let it boil, if you do it will curdle.

251. _To make_ CREAM CURDS.

Take a gallon of water, put to it a quart of new milk, a little salt, a
pint of sweet cream and eight eggs, leaving out half the whites and
strains, beat them very well, put to them a