Enamelled Cake.
Beat one pound of almonds, with three quarters of a pound of fine sugar, to a paste; then put a little musk, and roll it out thin. Cut it in what shape you please, and let it dry. Then beat up isinglass with white of eggs, and cover it on both sides.
Epsom Cake.
Half a pound of butter beat to a cream, half a pound of sugar, four eggs, whites and yolks beat separately, half a quartern of French roll dough, two ounces of caraway seeds, and one tea-spoonful of grated ginger: if for a plum-cake, a quarter of a pound of currants.
Ginger Cakes.
To a pound of sugar put half an ounce of ginger, the rind of a lemon, and four large spoonfuls of water. Stir it well together, and boil it till it is a stiff candy; then drop it in small cakes on a wet table.
Ginger or Hunting Cakes. No. 1.
Take three pounds of flour, two pounds of sugar, one pound of butter, two ounces of ginger, pounded and sifted fine, and a nutmeg grated. Rub these ingredients very fine in the flour, and wet it with a pint of cream, just warm, sufficiently to roll out into thin cakes. Bake them in a slack oven.
Ginger or Hunting Cakes. No. 2.
Rub half a pound of butter into a pound of flour; add a quarter of a pound of powder-sugar, one ounce of ginger, beat and sifted, the yolks of three eggs, and one gill of cream. A slow fire does them best.