Whipt Cream.

Take a quart of cream and the whites of 8 eggs beaten with half a pint of wine; mix it together and sweeten it to your taste with double refined sugar, you may perfume it (if you please) with musk or Amber gum tied in a rag and steeped a little in the cream, whip it up with a whisk and a bit of lemon peel tyed in the middle of the whisk, take off the froth with a spoon, and put into glasses.

A Trifle.

Fill a dish with biscuit finely broken, rusk and spiced cake, wet with wine, then pour a good boil’d custard, (not too thick) over the rusk, and put a syllabub over that; garnish with jelley and flowers.

CAKE.

Plumb Cake.

Mix one pound currants, one drachm nutmeg, mace and cinnamon each, a little salt, one pound of citron, orange peal candied, and almonds bleach’d, 6 pound of flour, (well dry’d) beat 21 eggs, and add with 1 quart new ale yeast, half pint of wine, 3 half pints of cream and raisins, q:  s: 

Plain Cake.

Nine pound of flour, 3 pound of sugar, 3 pound of butter, 1 quart emptins, 1 quart milk, 9 eggs, 1 ounce of spice, 1 gill of rose-water, 1 gill of wine.

Another.

Three quarters of a pound of sugar, 1 pound of butter, 6 eggs work’d into 1 pound of flour.

A rich Cake.

Rub 2 pound of butter into 5 pound of flour, add 15 eggs (not much beaten) 1 pint of emptins, 1 pint of wine, kneed up stiff like biscuit, cover well and put by and let rise over night.

To 2 and a half pound raisins, add 1 gill brandy, to soak over night, or if new half an hour in the morning, add them with 1 gill rose-water and 2 and half pound of loaf sugar, 1 ounce cinnamon, work well and bake as loaf cake, No. 1.

Potato Cake.

Boil potatoes, peal and pound them, add yolks of eggs, wine and melted butter work with flour into paste, shape as you please, bake and pour over these melted butter, wine and sugar.

Johny Cake, or Hoe Cake.

Scald 1 pint of milk and put to 3 pints of Indian meal, and half pint of flower—­bake before the fire.  Or scald with milk two thirds of the Indian meal, or wet two thirds with boiling water, add salt, molasses and shortening, work up with cold water pretty stiff, and bake as above.

Indian Slapjack.

One quart of milk, 1 pint of indian meal, 4 eggs 4 spoons of flour, little salt, beat together, baked on gridles, or fry in a dry pan, or baked in a pan which has been rub’d with suet, lard or butter.

Loaf Cakes.