s of flour, and mix with
it two ounces and a half of beaten ginger; then rub in a quarter of
a pound of butter, and add to it two ounces of carraway-seeds,
two ounces of orange-peel dried and rubb'd to powder, a few
coriander-seeds bruised, two eggs: then mix all up in a stiff paste,
with two pounds and a quarter of treacle; beat it very well with
a rolling-pin, and make it up into thirty cakes; put in a candied
citron; prick them with a fork: butter papers three double, one white,
and two brown; wash them over with the white of an egg; put them into
an oven not too hot, for three-quarters of an hour.

_To make Cakes of Flowers_:--Boil double-refin'd sugar candy-high, and
then strew in your flowers, and let them boil once up; then with your
hand lightly strew in a little double-refin'd sugar sifted; and then
as quick as may be, put it into your little pans, made of card, and
pricked full of holes at bottom. You must set the pans on a pillow, or
cushion; when they are cold, take them out.

VI.--CAUDLES AND POSSETS.

_To make a Posset with Ale: King-William's Posset_:--Take a quart of
cream, and mix with it a pint of ale, then beat the yolks of ten eggs,
and the whites of four; when they are well beaten, put them to the
cream and ale, sweeten it to your taste, and slice some nutmeg in it;
set it over the fire, and keep it stirring all the while, and when
'tis thick, and before it boils, take it off, and pour it into the
bason you serve it in to the table.

_To make the Pope's Posset_:--Blanch and beat three-quarters of a
pound of almonds so fine, that they will spread between your fingers
like butter, put in water as you beat them to keep them from oiling;
then take a pint of sack or sherry, and sweeten it very well with
double-refin'd sugar, make it boiling hot, and at the same time put
half a pint of water to your almonds, and make them boil; then take
both off the fire, and mix them very well together with a spoon; serve
it in a china dish.

_To make Flummery Caudle_:--Take a pint of fine oatmeal, and put to it
two quarts of fair water: let it stand all night, in the morning stir
it, and strain it into a skillet, with three or four blades of mace,
and a nutmeg quartered; set it on the fire, and keep it stirring,
and let it boil a quarter of an hour; if it is too thick, put in
more water, and let it boil longer; then add a pint of Rhenish or
white-wine; three spoonfuls of orange-flower-water, the juice of two
l