No. 2. Rub 4 pound of sugar, 3 and a half pound of shortning, (half butter and half lard) into 9 pound of flour, 1 dozen of eggs, 2 ounces of cinnamon, 1 pint of milk, 3 spoonfuls coriander seed, 3 gills of brandy, 1 gill of wine, 3 gills of emptins, 4 pounds of raisins.
Another.
No. 3. Six pound of flour, 3 of sugar, 2 and a half pound of shortning, (half butter, half lard) 6 eggs, 1 nutmeg, 1 ounce of cinnamon and 1 ounce of coriander seed, 1 pint of emptins, 2 gills brandy, 1 pint of milk and 3 pound of raisins.
Another.
No. 4. Five pound of flour, 2 pound of butter, 2 and a half pounds of loaf sugar, 2 and a half pounds of raisins, 15 eggs, 1 pint of wine, 1 pint of emptins, 1 ounce of cinnamon, 1 gill rose-water, 1 gill of brandy—baked like No. 1.
Another Plain cake.
No. 5. Two quarts milk, 3 pound of sugar, 3 pound of shortning, warmed hot, add a quart of sweet cyder, this curdle, add 18 eggs, allspice and orange to your taste, or fennel, carroway or coriander seeds; put to 9 pounds of flour, 3 pints emptins, and bake well.
Cookies.
One pound sugar boiled slowly in half pint water, scum well and cool, add two tea spoons pearl ash dissolved in milk, then two and half pounds flour, rub in 4 ounces butter, and two large spoons of finely powdered coriander seed, wet with above; make roles half an inch thick and cut to the shape you please; bake fifteen or twenty minutes in a slack oven—good three weeks.
Another Christmas Cookey.