Set a sponge with two table-spoonfuls of thick yest, a gill of warm milk, and a pound of flour; when it has worked a little, mix with it half a pound of currants, washed and picked, half a pound of candied orange and lemon peel cut small, one ounce of spice, such as ground cinnamon, allspice, ginger, and grated nutmeg: mix the whole together with half a pound of honey; roll out puff paste ([No. 1],) a quarter of an inch thick, cut it into rounds with a cutter, about four inches over, lay on each with a spoon a small quantity of the mixture; close it round with the fingers in the form of an oval; place the join underneath; press it flat with the hand; sift sugar over it, and bake them on a plate a quarter of an hour, in a moderate oven, and of a light colour.
Bath Buns.—(No. 65.)
Rub together with the hand one pound of fine flour, and half a pound of butter; beat six eggs, and add them to the flour, &c. with a table-spoonful of good yest; mix them all together, with about half a tea-cupful of milk; set it in a warm place for an hour, then mix in six ounces of sifted sugar, and a few caraway seeds; mould them into buns with a table-spoon, on a clean baking-plate; throw six or eight caraway comfits on each, and bake them in a hot oven about ten minutes. This quantity should make about eighteen.
Sponge Biscuits.—(No. 66.)
Break into a round-bottomed preserving-pan[379-*] nine good-sized eggs, with one pound of sifted loaf sugar, and some grated lemon-peel; set the pan over a very slow fire, and whisk it till quite warm (but not too hot to set the eggs); remove the pan from the fire, and whisk it till cold, which may be a quarter of an hour; then stir in the flour lightly with a spattle; previous to which, prepare the sponge frame as follows:—Wipe them well out with a clean cloth, rub the insides with a brush dipped in butter, which has been clarified, and sift loaf sugar over; fill the frames with the mixture; throw pounded sugar over; bake them five minutes in a brisk oven: when done, take them from the frames, and lay them on a sieve.
Savoy Cake, or Sponge Cake in a Mould.—(No. 67.)
Take nine eggs, their weight of sugar, and six of flour, some grated lemon, or a few drops of essence of lemon, and half a gill of orange-flower water, work them as in the last receipt; put in the orange-flower water when you take it from the fire; be very careful the mould is quite dry; rub it all over the inside with butter; put some pounded sugar round the mould upon the butter, and shake it well to get it out of the crevices: tie a slip of paper round the mould; fill it three parts full with the mixture, and bake it one hour in a slack oven; when done, let it stand for a few minutes, and take it from the mould, which may be done by shaking it a little.
Biscuit Drops.—(No. 68.)
Beat well together in a pan one pound of sifted sugar with eight eggs for twenty minutes; then add a quarter of an ounce of caraway seeds, and one pound and a quarter of flour: lay wafer-paper on a baking-plate, put the mixture into a biscuit-funnel, and drop it out on the paper about the size of half a crown; sift sugar over, and bake them in a hot oven.