* * * * *

Spanish fritters.

Make up a quart of flour, with one egg well beaten, a large spoonful of yeast, and as much milk as will make it a little softer than muffin dough; mix it early in the morning; when well risen, work in two spoonsful of melted butter, make it in balls the size of a walnut, and fry them a light brown in boiling lard—­eat them with wine and sugar, or molasses.

* * * * *

To make mush.

Put a lump of butter the size of an egg into a quart of water, make it sufficiently thick with corn meal and a little salt; it must be mixed perfectly smooth—­stir it constantly till done enough.

* * * * *

CAKES.

JUMBALS.

Put one pound of nice sugar into two pounds of flour, add pounded spice of any kind, and pass them through a sieve; beat four eggs, pour them on with three quarters of a pound of melted butter, knead all well together, and bake them.

* * * * *

Macaroone.

Blanch a pound of sweet almonds, pound them in a mortar with rose water; whip the whites of seven eggs to a strong froth, put in one pound of powdered sugar, beat it some time, then put in the almonds—­mix them well, and drop them on sheets of paper buttered; sift sugar over, and bake them quickly.  Be careful not to let them get discoloured.

* * * * *

To make drop biscuit.

Beat eight eggs very light, add to them twelve ounces of flour, and one pound of sugar; when perfectly light, drop them on tin sheets, and bake them in a quick oven.

* * * * *

Tavern biscuit.

To one pound of flour, add half a pound of sugar, half a pound of butter, some mace and nutmeg powdered, and a glass of brandy or wine; wet it with milk, and when well kneaded, roll it thin, cut it in shapes, and bake it quickly.

* * * * *

Rusk.

Rub half a pound of sugar into three pounds of flour—­sift it, pour on half a pint of good yeast, beat six eggs, add half a pint of milk—­mix all together, knead it well:  if not soft enough, add more milk-it should be softer than bread; make it at night—­in the morning, if well risen, work in six ounces of butter, and bake it in small rolls; when cold, slice it, lay it on tin sheets, and dry it in the oven.

* * * * *

Ginger bread.

Three quarts of flour, three quarters of a pound of brown sugar, a large spoonful of pounded ginger, one tea-spoonful of powdered cloves—­sift it, melt half a pound of butter in a quart of rich molasses, wet the flour with it, knead it well, and bake it in a slack oven.