To be made as above, omitting a quarter of a pound of sweet, and substituting a quarter of a pound of bitter almonds.
Diet Bread Cake.—(No. 74.)
Boil, in half a pint of water, one pound and a half of lump sugar; have ready one pint of eggs, three parts yelks, in a pan; pour in the sugar, and whisk it quick till cold, or about a quarter of an hour; then stir in two pounds of sifted flour; case the inside of square tins with white paper; fill them three parts full; sift a little sugar over, and bake it in a warm oven, and while hot remove them from the moulds.
Orange Gingerbread.—(No. 75.)
Sift two pounds and a quarter of fine flour, and add to it a pound and three quarters of treacle, six ounces of candied orange-peel cut small, three quarters of a pound of moist sugar, one ounce of ground ginger, and one ounce of allspice: melt to an oil three quarters of a pound of butter; mix the whole well together, and lay it by for twelve hours; roll it out with as little flour as possible, about half an inch thick; cut it into pieces three inches long and two wide; mark them in the form of checkers with the back of a knife; put them on a baking-plate about a quarter of an inch apart; rub them over with a brush dipped into the yelk of an egg beat up with a tea-cupful of milk; bake it in a cool oven about a quarter of an hour: when done, wash them slightly over again, divide the pieces with a knife (as in baking they will run together).
Gingerbread Nuts.—(No. 76.)
To two pounds of sifted flour, put two pounds of treacle, three quarters of a pound of moist sugar, half a pound of candied orange-peel cut small, one ounce and a half of ground ginger, one ounce of ground caraways, and three quarters of a pound of butter oiled: mix all well together, and set it by some time; then roll it out in pieces about the size of a small walnut; lay them in rows on a baking-plate; dress them flat with the hand, and bake them in a slow oven about ten minutes.
Plain Buns.—(No. 77.)
To four pounds of sifted flour put one pound of good moist sugar; make a cavity in the centre, and stir in a gill of good yest, a pint of lukewarm milk, with enough of the flour to make it the thickness of cream; cover it over, and let it lie two hours; then melt to an oil (but not hot) one pound of butter, stir it into the other ingredients, with enough warm milk to make it a soft paste; throw a little flour over, and let them lie an hour; have ready a baking-platter rubbed over with butter; mould with the hand the dough into buns, about the size of a large egg; lay them in rows full three inches apart; set them in a warm place for half an hour, or till they have risen to double their size; bake them in a hot oven of a good colour, and wash them over with a brush dipped into milk when drawn from the oven.