Shrewsbury Cake.

One pound butter, three quarters of a pound sugar, a little mace, four eggs mixed and beat with your hand, till very light, put the composition to one pound flour, roll into small cakes—­bake with a light oven.

N.B.  In all cases where spices are named, it is supposed that they be pounded fine and sifted; sugar must be dryed and rolled fine; flour, dryed in an oven; eggs well beat or whipped into a raging foam.

Diet Bread.

One pound sugar, 9 eggs, beat for an hour, add to 14 ounces flour, spoonful rose water, one do. cinnamon or coriander, bake quick.

RUSK.—­To make.

No. 1.  Rub in half pound sugar, half pound butter, to four pound flour, add pint milk, pint emptins; when risen well, bake in pans ten minutes, fast.

No. 2.  One pound sugar, one pound butter, six eggs, rubbed into 5 pounds flour, one quart emptins and wet with milk, sufficient to bake, as above.

No. 3.  One pound sugar, one pound butter, rubbed into 6 or 8 pounds of flour, 12 eggs, one pint emptins, wet soft with milk, and bake.

No. 4.  P.C. rusk.  Put fifteen eggs to 4 pounds flour and make into large biscuit; and bake double, or one top of another.

No. 5.  One pint milk, one pint emptins, to be laid over night in spunge, in morning, melt three quarters of a pound butter, one pound sugar, in another pint of milk, add luke warm, and beat till it rise well.

No. 6 Three quarters of a pound butter, one pound sugar, 12 eggs, one quart milk, put as much flour as they will wet, a spoon of cinnamon, gill emptins, let it stand till very puffy or light; roll into small cakes and let it stand on oiled tins while the oven is heating, bake 15 minutes in a quick oven, then wash the top with sugar and whites, while hot.

Biscuit.

One pound flour, one ounce butter, one egg, wet with milk and break while oven is heating, and in the same proportion.

Butter Biscuit.

One pint each milk and emptins, laid into flour, in sponge; next morning add one pound butter melted, not hot, and knead into as much flower as will with another pint of warmed milk, be of a sufficient consistance to make soft—­some melt the butter in the milk.

A Butter Drop.

Four yolks, two whites, one pound flour, a quarter of a pound butter, one pound sugar, two spoons rose water, a little mace, baked in tin pans.

PRESERVES.

For preserving Quinces.

Take a peck of Quinces, pare then, take out the core with a sharp knife, if you wish to have them whole; boil parings and cores with two pound frost grapes, in 3 quarts water, boil the liquor an hour and an half, or till it is thick, strain it through a coarse hair sieve, add one and a quarter pound sugar to every pound of quince; put the sugar into the sirrup, scald and skim it till it is clear, put the quinces into the sirrup, cut up two oranges and mix with the quince, hang them over a gentle fire for five hours, then put them in a stone pot for use, set them in a dry cool place.