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DIET-BREAD CAKE.

Beat together five eggs and half a pound of white sugar, then add six ounces of flour well dried and sifted, a little lemon-juice and grated lemon-peel; bake in a moderate oven.

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DROP CAKES.

Mix one pound of flour with the same quantity of butter, sugar, and currants; make these into a paste with a couple of eggs, add a little orange flower-water and a little white wine; if the paste is likely to be too thin when two eggs are used, omit the white of one; drop the mixture when ready on a tin plate, and bake.

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A COMMON CAKE.

Rub in with one pound of flour six ounces of butter, and two tea-spoonsful of yeast, to a paste; set it to rise, then mix in five eggs, half a pound of sugar, and a quarter of a pint of milk; add currants or carraways, and beat well together.  If required to be richer, put more butter and eggs, and add candied citron and lemon-peel.

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A SODA CAKE.

Mix with the above ingredients one drachm of soda, which should be rubbed in with the flour.  This is reckoned a wholesome cake, and half the quantity of eggs are required, or it may be rendered a fine rich cake by increasing the quantity of eggs, butter, and fruit.

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A PLAIN CAKE.

Work into two pounds of dough a quarter of a pound of sugar, the same of butter; add a couple of eggs, and bake in a tin.

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A POUND CAKE.

Beat to cream a pound of butter and a pound of sifted loaf sugar; add eight beaten eggs, stir in lightly three quarters of a pound of flour, beat well together, and bake for one hour in a brisk oven; currants may be added if, approved.

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BUTTER CAKES.

Take equal quantities of butter and sugar, say half a pound of each, grate the rind of a lemon, add a little cinnamon, and as much flour as will form it into a paste, with spice and eggs; roll it out, cut it into two small cakes, and bake.  A piece of candied orange or lemon-peel may be put on the top of each cake.

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LITTLE SHORT CAKES.

Rub into a pound of flour four ounces of butter, four ounces of white powdered sugar, and two eggs; make it into a paste, roll it thin, and cut into small cakes with tin cutters.  A little orange flower-water or sweet wine improve the flavour of these cakes.

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MATSO CAKES.

Make a stiff paste with biscuit powder and milk and water; add a little butter, the yolk of an egg, and a little white sugar; cut into pieces, and mould with the hand, and bake in a brisk oven.  These cakes should not be too thin.