238. To make KING CAKES.
Take a pound of flour, three quarters of a pound of butter, half a pound of sugar and half a pound of currans, well cleaned; rub your butter well into your flour, and put in as many yolks of eggs as will lithe them, then put in your sugar, currans, and some mace, shred in as much as will give them a taste, so make them up in little round cakes, and butter the papers you lie them on.
239. To make BREAKFAST CAKES.
Take a pound of currans well washed, (rub them in a cloth till dry) a pound of flour dried before a fire, take three eggs, leave out one of the whites, four spoonfuls of new yeast, and four spoonfuls of sack or two of brandy, beat the yeast and eggs well together; then take a jill of cream, and something above a quarter of a pound of butter, set them on a fire, and stir them till the butter be melted, (but do not let them boil) grate a large nutmeg into the flour, with currans and five spoonfuls of sugar; mix all together, beat it with your hand till it leave the bowl, then flour the tins you put the paste in, and let them stand a little to rise, then bake them an hour and a quarter.
240. To make MACCAROONS.
Take a pound of blanched almonds and beat them, put some rose-water in while beating; (they must not be beaten too small) mix them with the whites of five eggs, a pound of sugar finely beaten and sifted, and a handful of flour, mix all these very well together, lay them on wafers, and bake them in a very temperate oven, (it must not be so hot as for manchet) then they are fit for use.
241. To make WHIGGS.
Take two pounds of flour, a pound of butter, a pint of cream, four eggs, (leaving out two of the whites) and two spoonfuls of yeast, set them to rise a little; when they are mixed add half a pound of sugar, and half a pound of carraway comfits, make them up with sugar and bake them in a dripping pan.
242. To make RASBERRY CREAM.
Take rasberries, bruise them, put 'em in a pan on a quick fire whilst the juice be dried up, then take the same weight of sugar as you have rasberries, and set them on a slow fire, let them boil whilst they are pretty stiff; make them into cakes, and dry them near the fire or in the sun.