Take an ounce of cochineal beat very fine; add three gills of water, a quarter of an ounce of roche-alum, and two ounces of lump sugar; boil them together for twenty minutes, strain it through a fine sieve, and preserve it for use close covered.
Twelfth Cakes.
Take seven pounds of flour, make a cavity in the center, set a sponge with a gill and a half of yest and a little warm milk; then put round it one pound of fresh butter broke into small lumps, one pound and a quarter of sifted sugar, four pounds and a half of currants washed and picked, half an ounce of sifted cinnamon, a quarter of an ounce of pounded cloves, mace, and nutmeg mixed, sliced candied orange or lemon peel and citron. When the sponge is risen mix all the ingredients together with a little warm milk; let the hoops be well papered and buttered, then fill them with the mixture and bake them, and when nearly cold ice them over with sugar prepared for that purpose as per receipt; or they may be plain.
Bristol Cakes.
Take six ounces of sifted sugar, six ounces of fresh butter, four whites and two yolks of eggs, nine ounces of flour, and mix them well together in an earthen pan with the hand; then add three quarters of a pound of picked currants, and drop the mixture with a spoon upon tin plates rubbed with butter, and bake them in a brisk oven.
Hyde Park Corner Cakes.
Take two pounds of flour, four ounces of common sugar, and half an ounce of carraway seeds pounded; then set a sponge with half a gill of yest and some warm milk, and when it works take some boiling milk, add to it five ounces of fresh butter, mix it up light, add let it lay some time; then roll it out, cut it into what forms you please, and bake them in a moderate oven.
Good Gingerbread Nuts.
Take four pounds of flour, half a pound of sifted sugar, one ounce of carraway seeds, half an ounce of ginger pounded and sifted, six ounces of fresh butter, and two ounces of candied orange peel cut into small slices. Then take a pound of treacle or honey and a gill of cream, make them warm together, mix all the ingredients into a paste, and let it lay six hours; then roll it out, make it into nuts, and bake them in a moderate oven.
Bride Cake.