ns; let them stand another half hour to rise before you bake them. The
above receipt answers equally well for a cake baked in a tin.

_Buns._ No. 3.

Take flour, butter, and sugar, of each a quarter of a pound, four eggs,
and a few caraway seeds. This quantity will make two dozen. Bake them on
tins.

_Bath Buns._

Take a quarter of a pound of loaf sugar finely powdered, the same
quantity of butter, and nearly double of flour dried before the fire, a
walnut-shell full of caraway-seeds just bruised, and one egg. Work all
these up together into a paste, the thickness of half-a-crown, and cut
it with a tea-cup, flour a tin; lay the cakes upon it; take the white of
an egg well beat and frothed; lay it on them with a feather, and then
grate upon them a little fine sugar.

_Another way._

Take one pound of fine flour, dry it well by the fire, sift it, and rub
into it a pound of butter, the yolks of four eggs, the whites of two,
both beaten light, three spoonfuls of cream, and the like quantity of
white wine and ale yest. Let this sponge stand by the fire to rise; then
beat it up extremely well and light with your hand; grate in a nutmeg;
continue beating till it is ready for the oven; then add a pound of
rough caraway seeds, keeping a few out to strew on the top of the cakes
before they are put into the oven.

_Plain Buns._

Take three pounds of flour, six ounces of butter, six ounces of sugar
sifted fine, six eggs, both yolks and whites. Beat your eggs till they
will not slip off the spoon; melt the butter in a pint of new milk, with
which mix half a pint of good yest; strain it into the flour, and throw
in half an ounce of caraway seeds. Work the whole up very light; set it
before the fire to rise; then make it up into buns of the size of a
penny roll, handling them as little as possible. Twenty minutes will
bake them sufficiently.

_Butter, to make without churning._

Tie up cream in a fine napkin, and then in a coarse cloth, as you would
a pudding: bury it two feet under ground; leave it there for twelve
hours, and when you take it up it will be converted into butter.

_Black Butter._

To one quart of black gooseberries put one pint of red currants, picked
into an earthen jar. Stop it very close, and set it in a pot of cold
water over the fire to boil till the juice comes out. Then strain it,
and to every pint of liquor put a pound of sugar; boil and skim it till
you think it done enough: put it