Take one pound and a half of flour, one pound of sugar, and one pound of butter, six ounces of currants, and six eggs: beat the eggs and sugar together, melt the butter, and mix it and the flour up to stiff paste: part it half for plums, and half for seed; then roll it out, cut it into round shapes, and bake them in a gentle oven.
Tunbridge Water Cakes.
Take one pound of flour, one pound of butter, three quarters of a pound of sugar, half a pint of cream, and four eggs: mix the eggs, sugar, and cream together, put in the butter melted, and beat it up well; then mix in the flour, and a few carraway seeds, roll the part out quite thin; cut it into round cakes, and bake them in a slow oven.
Cedraty Biscuits.
Take one pound and three quarters of sugar, half a pound of yolks, and three quarters of a pound of butter: mix these together, then roll them up with as much flour as is necessary to stiffen it: make them into round rings, and bake them.
Italian Cakes.
Take the whites of twelve eggs with some flour and sugar; whisk the eggs and sugar over the fire, till hot; then take it off, and whisk it till it is quite cold, and put in the flour: drop them in round cakes on paper, and bake them.
Common Maccaroons.
Take one pound of almonds, one pound of sugar, and the whites of ten eggs, and a little rose water: pound your almonds with the whites, and rose water; then mix in the sugar, and lay them out on wafer paper.