1201. Gingerbread.—Mix together three and a half pounds of flour; three-quarters of a pound of butter; one pound of sugar; one pint of molasses; a quarter of a pound of ginger, and some ground orange-peel.
1202. Raspberry Cakes.—Take any quantity of fruit you please, weigh and boil it, and when mashed, and the liquor is washed, add as much sugar as was equal in weight to the raw fruit. Mix it very well off the fire till the whole is dissolved, then lay it on plates, and dry it in the sun. When the top part dries, cut it off into small cakes, and turn them on a fresh plate. When dry, put the whole in boxes, with layers of paper.
1203. Rock Cakes.—Mix together one pound of flour; half a pound of sugar; half a pound of butter; half a pound of currants or cherries, and four eggs, leaving out the whites of two; a little wine and candied lemon-peel are a great improvement.
1204. Cup Cakes.—Mix together five cups of flour; three cups of sugar; one cup of butter; one cup of milk; three eggs, well beaten; one wine-glass of wine; one of brandy, and a little cinnamon.
1205. Jumbles.—Take one pound of loaf-sugar, pounded fine; one pound and a quarter of flour; three-quarters of a pound of butter; four eggs, beaten light, and a little rose-water and spice; mix them well, and roll them in sugar.