 12. To make a pound seed cake. Take a pound of flour, one pound of fine powder sugar, one pound of butter, eight yolks and four whites of eggs, as much caraway seeds as you like. First beat up the butter to a cream with your hands beating it one way lest it oil. Then by degrees beat in your eggs, sugar and flour till it goes into the oven. Bake it in a quick oven and it will take an hour and a quarter baking. 12. To make another seed cake. Take two pounds of flour, two pounds of fresh butter rubbed well in, ten yolks and five whites of eggs, three spoonfuls of cream and four spoonfuls of ale yeast. Mix all together, put it before the fire to rise. Then work in a pound of caraway comforts and bake it in an hour and a quarter. To make a rich seed cake. Take five pounds of fine flour well dried and four pounds of single refined sugar beat and sifted. Mix these together and sift them through a hair sieve. Then wash four pounds of butter in eight spoonfuls of rose or orange flower water and work the butter with your hands till it is like cream. Beat twenty yolks and ten whites of eggs and put them to six spoonfuls of sack. Put in the flour a little at a time and keep stirring it with your hand all the time. You must not begin mixing it till the oven is almost hot and after it is mixed let it stand some time before you put it into the hoop. When you are ready to put it into the oven put to it eight ounces of candied orange peel sliced with as much citron and a pound and a half of caraway comforts. Mix them well and put it into the hoop. It must be a quick oven and two or three hours will be sufficient to bake the cake after which you may ice it if you please. To make little currant and seed cakes take two pounds of fine flour one pound and a half of butter the yolks of five or six eggs one pound and a half of sugar six spoonfuls of rose water nine spoonfuls of sack three spoonfuls of caraway seeds two nutmegs and one pound of currents. Beat the butter with your hand till it is very thin dry the flour well put in the caraway seeds and nutmegs finely grated. Afterwards put them all into your batter with the eggs sack and rose water mingle them well together put in the currents let your oven be pretty hot and as soon as they are colored they will be enough. To make licorice cakes take isop and red rose water of each half a pint half a pound of green licorice the outside scraped off and then beat with a pestle put to it half a pound of anise seeds and steep it all night in the water boil it with a gentle fire till the taste is well out of the licorice strain it put to it three pounds of licorice powder and set it on a gentle fire till it is come to the thickness of cream take it off and put to it half a pound of white sugar candy seared very fine beat this well together for at least three hours and never suffer it to stand still as you beat it you must screw in double refined sugar finely seared at least three pounds half an hour before it is finished put in half a spoonful of gum dragon steeped in orange flower water when it is very white then it is beat enough roll it up with white sugar and if you want it perfumed put in a pastel or two to make nuns cake take four pounds of very fine flour and mix with it three pounds of double refined sugar finely beat and sifted dry them by the fire till your other materials are prepared take four pounds of butter beat it in your hands till it is very soft like cream beat 34 eggs leave out 16 whites and take out the trees from all beat the eggs and butter together till it appears like butter pour in four or five spoonfuls of rose or orange flower water and beat it again then take your flour and sugar with six ounces of caraway seeds screw it in by degrees beating it up all the while for two hours together put in as much tincture of cinnamon or amber grease as you please butter your hoop and let it stand three hours in a moderate oven two make saffron cakes take a quarter of a peck of fine flour a pound and a half of butter three ounces of caraway seeds and six eggs beat a quarter of an ounce of cloves and mace together very fine a penny worth of cinnamon beat a pound of sugar a penny worth of rosewater a penny worth of saffron a pint and a half of yeast and a quart of milk mix all together lightly with your hands thus first boil the milk and butter scum off the butter and mix it with the flour and a little of the milk stir the yeast into the rest and strain it mix it with the flour put in your seed spice rosewater tincture of saffron sugar and eggs beat all up with your hands very lightly and bake it in a hoop or pan minding to butter the pan well it will take an hour and a half in a quick oven you may leave out the seed if you choose to make a rich yeast cake take a quarter and a half of fine flour six pounds of currants an ounce of cloves and mace some cinnamon two nutmegs about a pound of sugar some candied lemon orange and citron cutting thin pieces a pint of sweet wine some orange flower water a pint of yeast a quart of cream two pounds of butter melted and put in the middle streus and flour over it let it stand half an hour to rise need it well together let it stand some time before the fire work it up well put it in a hoop and bake it two hours and a half in a gentle oven to make little queen cakes take two pounds of fine flour a pound and a half of butter the yolks of six eggs one pound and a half of sugar six spoonfuls of rosewater nine spoonfuls of sack two nutmegs and two pounds of currants beat the butter with your hand till it is very thin dry your flour well put in the sugar and nutmegs finely grated and put them all into your batter with the eggs sack and rosewater mingle them well together put in the currants let your oven be moderately hot and they will be baked in a quarter of an hour let your currants be nicely washed and cleaned another way to make little queen cakes take a pound of sugar beat it fine pour in the yolks and whites of two eggs half a pound of butter a little rosewater six spoonfuls of warm cream a pound of currants and as much flour as will make it up stir them well together and put them into your patty pans being well buttered bake them in an oven almost as hot as for bread for half an hour then take them out and glaze them and let them stand but a little after the glazing is on to rise to make marlboro cakes take eight eggs yolks and whites beat and strain them and put them to a pound of sugar beaten and sifted beat these three quarters of an hour together then put in three quarters of a pound of flour well dried and two ounces of caraway seeds beat all well together and bake it in broad tin pans in a brisk oven to make uxbridge cakes take a pound of wheat flour seven pounds of currants half a nutmeg and four pounds of butter rub your butter cold well among the meal dress the currants well in the flour butter and seasoning and knead it with as much good and new yeast as will make it into a pretty high paste usually too penny worth of yeast to that quantity after it is needed well together let it stand an hour to rise you may put half a pound of paste in a cake to make pepper cakes take a juleve sack and a quarter of an ounce of whole white pepper put it in and boil it together for a quarter of an hour then strain out the pepper and put in as much double refined sugar as will make it like a paste then drop it in what shape you please on a tin plate and let it dry itself to make marbling cakes take a quarter of a peck of flour well dried before the fire add two pounds of mutton suet tried and strained clear off and when it is a little cool mix it well with the flour some salt and a very little allspice beat fine take half a pint of good yeast and put in half a pint of water stir it well together strain it and mix up your flour into a paste of a moderate stiffness you must add as much cold water as will make the paste of a right order and make it into cakes about the thickness and bigness of a note cake have ready some currents clean washed and picked screw some in the middle of your cakes between the dough so that none can be seen till the cake is broke you may leave the currents out if you do not choose them to make caraway cakes to a pound of flour add a pound of new butter without salt eight spoonfuls of good yeast four spoonfuls of rose water the yolks of three new laid eggs caraway seeds as many as you please four ounces of sugar and some amber grease need all into a paste make it up into what form you please and when they come out of the oven screw on sugar to make almond cakes take a pound of double refined sugar finely seared a quarter of a pound of the best almonds laid in cold water all night and blanched take the white of an egg put to it a spoonful of rose water and beat it to the whiteness of snow letting it stand half an hour beat your almonds putting there too a spoonful of rose water a little at once and the same with the egg when the almonds are well beat put the sugar in by degrees taking care not to wet the paste too much whilst you roll out the cakes you must continue beating till all be used and when your cakes are made lay them separately on papers with some seared sugar over them bake them in an oven as hot as for your sugar cakes to make portugal cakes put a pound of fine sugar a pound of fresh butter five eggs and a little mace beaten into a broad pan beat it with your hands till it is very light and looks curdling then put there too a pound of flour and half a pound of currents very dry beat them together fill tin pans and bake them in a slack oven you may make seed cakes the same way only put in caraway seeds instead of currents to make dutch cakes take five pounds of flour two ounces of caraway seeds half a pound of sugar and something more than a pint of milk put into it three quarters of a pound of butter then make a hole in the middle of the flour and put in a pint of good ale yeast pour in the butter and milk and make these into a paste letting it stand a quarter of an hour before the fire to rise then mold and roll it into cakes pretty thin prick them all over or they will blister and bake them in a quarter of an hour to make shrew's bree cakes take half a pound of butter beat it to a cream put in half a pound of flour one egg six ounces of loaf sugar beat and sifted half an ounce of caraway seeds mixed into a paste roll them thin and cut them round with a small glass or little tins prick them and lay them on sheets of tin and bake them in a slow oven another way to make shrew's bree cakes take two pounds of flour a pound of sugar finely seared and mix them together take out a quarter of a pound to roll them in then take four eggs well beat four spoonfuls of cream and two of rose water beat them well together mix them with the flour into a paste roll them into thin cakes and bake them in a quick oven to make bain bree cakes take half a peck of fine flour three pounds of currants a pound and a half of butter a quarter of a pound of sugar a quarter of an ounce of cloves and mace three quarters of a pint of ale yeast and a little rose water boil as much milk as will serve to need it and when it is almost cold put in as much caraway seed as will thicken it work it all together at the fire pulling it to pieces two or three times before you make it up to make wetstone cakes take half a pound of fine flour and the same quantity of loaf sugar seared a pound of caraway seeds dried the yolk of one egg the whites of three a little rose water with amber grease dissolved in it mix all well together and roll it out as thin as a wafer cut them with a glass lay them on paper and bake them in a very slow oven to make bean cakes take an equal way to find sugar and blanched almonds cut in long narrow slices slice some preserved orange lemon and citron peel beat the white of a new laid egg with a little orange flower water to a high froth put as much of the froth into sugar as will just wet it and with the point of a knife build up your almonds piling it round as high as you can upon a wafer let some of the amber grease be in your sugar and bake them after the manner of a manchette to make gum cakes take gum dragon let it lie all night in rose water till it is dissolved having double refined sugar beaten and seared and mix your gum and sugar together make it up into a paste then roll some up plain and some with herbs and flowers all the pace must be kept separately the herbs and flowers must be beat small before you make them into a paste but you may use the juice of the flowers and herbs only sweet marjoram red roses marigolds clove ghillie flowers and blue bottle berries all clipped from the white when you have made all your colors ready have to everyone a little rolling pin and a knife or else the colors will mix first lay a white and then a color then a white again for two colors will not do well so roll them up and cut them the bigness of a sixpence but in what form you please minding that they are rolled very thin to make honeycomb cakes boil your sugar to a candy height then put in your flowers which must be cut have little papers with four corners ready drop some of your candy on the papers take them off when ready and if they are rightly done they will look full of holes like honeycombs to make lemon cakes take the best colored lemons scrape out the blacks and grate off the peel clean put the peel into a strainer wet what sugar you think will serve and boil it to a candy height then take it off and put in the lemon peel when it boils take it off squeeze in the little lemon juice and drop them on buttered plates or papers you may put in musk or amber grease if you please to make lemon orange and flower cakes take sugar finely seared and wet it with the juice of orange or any flowers you fancy there must be no more juice then will make your paste stiff and thick set it upon the fire when it begins to boil drop it in little cakes and they will come off presently scurvy grass done thus is good against the scurvy if it boils you will spoil it to make violet cakes beat your sugar wherein gum has been steeped put in the violets and the juice and so work it together with seared sugar and dry them in a stove to make wormwood cakes take one pound of double refined sugar sifted mix it with three or four eggs well beat and drop in as much chemical oil of wormwood as you please drop them on papers you may have them of various colors by pricking them with a pin and filling the holes with the color the colors must be kept separate in small galley pots for red take a dram of cochineal some cream of tartar and as much alum tie them up separately in little bits of fine cloth and put them to steep in a glass of water two or three hours when you want the colors press the bags in the water and mix some of it in a little white of egg and sugar saffron for the yellow prepared as the red for green mix blue with the saffron for blue put powder blue in water to make a pound cake take a pound of butter beat it in an earthen pan with your hand one way till it is like a thick cream then have ready 12 eggs but half the whites beat them well and beat them up with the butter a pound of flour beat in it a pound of sugar and a few caraways beat it all well together for an hour with your hand or a great wooden spoon butter a pan and put it in and then bake it an hour in a quick oven for change you may put in a pound of currants clean washed and picked to make butter cakes take a dish of butter and beat it with your hands till it is like cream two pounds of fine sugar beat and sifted three pounds of flour well dried and mix the butter with 24 eggs leave out half the whites and then beat all together for one hour when you are going to put it into the oven add a quarter of an ounce of mace and a nutmeg beaten a little sack and brandy and seeds or currents as you please to make rice cakes take the yolks of 16 eggs and beat them half an hour with a whisk put to them three quarters of a pound of loaf sugar beat and sifted fine and beat it well into the eggs put in half a pound of the flour of rice a little orange flour water and brandy and the rinds of two lemons grated then beat seven whites with a whisk for an hour and beat all together for a quarter of an hour then put them in small hoops and bake them half an hour in a quick oven to make prussian cakes dry half a pound of fine flour well a pound of fine sugar beaten and sifted seven eggs and beat the whites and yolks separately the peels of two lemons grated fine and the juice of one and a half and a pound of almonds beat fine with rose water as soon as the whites are beat to a froth put in the yolks and everything else except the flour and beat them together for half an hour beat in the flour just before you put it into the oven to make bath cakes take half a pound of butter and rub it into a pound of flour add one spoonful of good yeast warm some cream and make it a light paste and set it to the fire to rise when you make them up take four ounces of caraway comforts work part of them in and screw the rest on the top form them into round cakes about the size of a french roll bake them on tin sheets and send them in hot for breakfast to make gingerbread cakes rub one pound of butter into three pounds of flour one pound of sugar two ounces of ginger beat fine and sifted and a large nutmeg grated then take a pound of treacle a gel of cream warm them together and make up the bread stiff roll it out and form it into thin cakes or cut it round with a teacup or glass or make it into nuts of any form or shape you please put it on oven plates and bake it in a slack oven to make cakes of flowers boil double refined sugar to a candy height and screw in your flowers and let them boil once up then with your hand lightly screw in a little double refined sugar sifted and put it directly into little pans made of card and pricked full of holes at the bottom you must set the pans on a cushion and when they are cold take them out to make a cake leaving out either eggs sugar or butter make your cake as you do the pound cake leave out either the sugar eggs or butter but then you must add thick cream instead of the butter any of the three left out the cake will be good to make quince cakes take a pint of syrup of quincers and two quarts of raspberries picked bruised and rubbed through a coarse sieve oil and clarify them together over a gentle fire and as often as the scum risers skim it off then add a pound and a half of sugar beat and sifted and as much more boiled to a candy height and pour it in hot boil all up together take it off the fire keep it stirring till it is nearly cold then spread it on plates and cut it out in cakes of what shape you like and dry them in a stove to make savoy cakes take an equal weight of eggs and sugar separate the yolks and whites put the sugar to the yolks with some lemon peel finely chopped powder of orange flowers or a spoonful of the water beat up this well together and also the whites which mix with the yolks stirring continually and half as much weight of flour as of eggs pour it in the vessel it is to be baked in well rubbed with butter bake it in a soaking oven about an hour and a half if it is of a good color you may serve it without garnishing if not as it may be too brown or too pale glaze it with white sugar to make sugar cakes take three pounds of fine flour dried well and sifted add two pounds of loaf sugar beaten and sifted put in the yolks of four eggs a little mace a quarter of a pint of rose water and if you choose musk or amber grease may be dissolved in your sugar mix all together make it up to roll out then bake them in a quick oven and sift some sugar on them to make cream cakes sift some double refined sugar beat the whites of seven or eight eggs shake in as many spoonfuls of the sugar grate in the rind of a large lemon drop the froth on a paper laid on tin in lumps at a distance sift a good deal of sugar over them set them in a middling oven the froth will rise just color them you may put raspberry jam and clap two bottoms together set them in a cool oven to dry to make a fashion cake mix a handful of flour with a pint of good cream half a pound of beef suet melted and sifted a quarter of a pound of sugar powder half a pound of raisins stoned and chopped dried flowers of orange a glass of brandy a little coriander and salt bake it as all other cakes about an hour and glaze or garnish it to make puff cakes make some fine puff paste roll it as thin as a crown piece take a dish of the bigness of the cake you designed to make and place the same over the paste which cuts round then put it on a sheet of paper or a tin plate make another round piece of paste in the same manner cutting it in what figures you please fill the first abyss either with a marmalade of apricots or apples or with a cream of pistachios and cover it with your abyss cut out into figures then bake your cake and when done strew some fine sugar over it and glaze it with a red hot fire shovel put it in a dish and serve it up either hot or cold if it is filled with cream serve it up always hot to make sword knots make a second best paste and roll it very thin cut it in thongs like ribbons some with a knife and some with a dented paste cutter to make the scallop fold them like a sword knot wet the paste with eggs where it should join together bake them on a baking plate and when ready to serve garnish with current jelly apricot marmalade frothed cream or anything else end of section 12 section 13 of the complete confectioner by Hannah Glass this LibriVox recording is in the public domain cakes puffs biscuits etc part three to make Lisbon cake in order to make this cake get four or five pounds of fine flour make a good puff paste and roll it as thin as a half crown piece then put it over a dish of the bigness of your cake you designed to make cut your paste around it and put it upon a sheet of paper cut out in the same manner seven or eight abbesses more cutting one of them into several figures to be placed on the top of your cake let them be baked separately then glaze the abbess cut out into figures and make your cake as follows put over one of these abbesses a laying of apricot marmalade over this another abbess with a laying of current jelly then another abbess over the last with gooseberry jelly continue after the same manner to place the rest of your abbesses putting between them your several lanes of preserved raspberries apple jelly etc place on the top your figured and glazed abbess so that the rest may not be seen the cake must be glazed with a white green and cochineal color glaze that it may appear no more than one abbess make the glaze thus beat together in an earthen vessel with a wooden spoon about a pound of powdered sugar the white of two eggs and the juice of half a lemon if this mixture proves to be too thin put some more sugar in it then divide this composition into three parts in the first put nothing but leave it white as it is in the second put a little cochineal to make it red and the third green with some juice of spinach glaze the cake from top to bottom first with a streak of the white composition then with a streak of the red and afterwards with a streak of the green following the same order till your cake is entirely glazed dry the icing by putting the cake for a little while in a warm oven or before the fire turning it round pretty often then lay it on a dish and serve it up it's maybe made as small or as large as you please to make a cake in the form of a snail get some puff paste and cream made after the same manner as has been before directed it may be made either white or green spread your paste the length of one or two yards of the breadth of four or six fingers and about the thickness of two crown pieces put your cream in the middle of the whole length of it and close the paste so that your cream may not run out and make it in the shape of a sausage then put it on paper well buttered turning it round to imitate the form of a snail and rub it with beaten eggs bake it in a moderate oven and glaze it to make white loaves take double refined sugar a little musk and amber grease wet them with the white of an egg beaten to a froth to the thickness of a paste when beaten and tempered well together with a wooden spoon take as much as a filbert made up and cut round the middle like a loaf puts them in the oven upon papers taking care it be not too hot for they must be perfectly white only a little colored at the bottom of the sugar the longer they are beaten with the back of the spoon the better to make common biscuits beat up six eggs with a spoonful of rose water and a spoonful of sack then add a pound of fine powdered sugar and a pound of flour mix these into the eggs by degrees with an ounce of coriander seeds shape them on white thin paper or tin molds in any form you please beat the white of an egg and with a feather rub it over and dust some fine sugar over them set them in an oven moderately heated till they rise and come to a good color and if you have no stove to dry them in put them into the oven at night and let them stand till morning to make ratifia biscuits take four ounces of bitter almonds blanch and beat them as fine as you can in beating them put in the whites of four eggs one at a time and mix it up with sifted sugar to a light paste roll the cakes and lay them on wafer paper or tin plates make the paste so light as to take it up with a spoon then bake them in a quick oven to make sugar biscuits a cheap way take one pound of fine flour one pound of powdered sugar a few almonds blanched and pounded mix these with six spoonfuls of rose water and the yolks and whites of eight eggs beat a full hour when well mixed put it into small tin pans of various forms and bake them only with the heat of the oven after the batch is drawn and stop the oven very close to make savoy biscuits take eight eggs separate the whites from the yolks and beat the whites till they are very high then put your yolks in with a pound of sugar beat this for a quarter of an hour and when the oven is ready put in one pound of fine flour and stir it till it is well mixed lay the biscuits upon the paper and ice them only taking care the oven is hot enough to bake them speedily another way to make savoy biscuits take 12 eggs leave out half the whites beat them up with a small whisk put in two or three spoonfuls of rose or orange flower water and as you beat it up screw in a pound of double refined sugar well beat and finely sifted when the eggs and sugar are as thick and white as cream take a pound and two ounces of the finest flour that is dried and mix with it then lay it in long cakes and bake them in a cool oven to make naples biscuits put three quarters of a pound of very fine flour to a pound of fine sugar sifted sifted three times then add six eggs well beat and a spoonful of rose water when the oven is almost hot make them but take care that they are not made up too wet to make sponge biscuits beat the yolks of 12 eggs for half an hour then put in a pound and a half of fine sugar beat and sifted whisk it well till you see it rise in bubbles then beat the whites to a strong froth and whisk them well with the sugar and yolks beat in a pound of flour with the rind of two lemons grated butter your tin molds put them in and sift fine powder sugar over them put them in a hot oven but do not stop the mouth of it at first they will take half an hour baking to make Spanish biscuits beat the yolks of eight eggs for half an hour then beat in eight spoonfuls of fine sugar beat the whites to a strong froth then beat them well with your yolks and sugar for half an hour put in four spoonfuls of fine flour and a little lemon peel grated bake them on papers in a moderate oven to make drop biscuits beat the yolks of 10 eggs and the whites of six with one spoonful of rose water half an hour then put in 10 ounces of loaf sugar beat and sifted whisk them well for half an hour then add one ounce of caraway seeds crushed a little and six ounces of fine flour whisk in your flour gently drop them on wafer papers and bake them in a moderate oven to make French biscuits having a pair of clean scales ready in one scale put three new laid eggs in the other scale as much dried flour as is equal in weight with the eggs take out the flour and as much fine powdered sugar first beat the whites of the eggs up well with the whisk till they are of a fine froth put in half an ounce of candied lemon peel cut very thin and fine and beat well then by degrees put in the flour and sugar slip in the yolks and with a spoon temper it well together shape your biscuits on fine white paper with a spoon and throw powdered sugar over them bake them in a moderate oven not too hot giving them a fine colour on the top when they are baked with a fine knife cut them off from the paper and lay them in boxes for use to make lemon biscuits take the whites of four eggs and yolks of 10 beat them a quarter of an hour with four spoonfuls of orange flour water add to it one pound of loaf sugar beaten and sifted beat them an hour longer stir in half a pound of dry flour and the peel of a lemon grated off butter the pan sear some sugar over them as you put them into the oven and when they are risen take them out and lay them on a clean cloth when the oven is cool put them in again on sieves and let them stand till they are dry and will snap in breaking to make hard biscuits take half a peck of fine flour one ounce of caraway seeds the whites of two eggs a quarter of a pint of ale yeast and as much warm water as will make it into a stiff paste form it into long rolls bake them an hour and the next day pair them round then slice them into pieces about half an inch thick dry them in the oven draw and turn them and dry the other side and they will keep a whole year to make iced biscuits the french way take the whites of eight and the yolks of six eggs put to them one pound of loaf sugar beat and seared and beat them two hours have ready 14 ounces of fine flour double beat sifted and well dried in an oven or over coals when the oven is swept and your plates buttered put in the flour as fast as you can mingle them together and lay them upon the plates putting a little musk and ambergris finally beat into them you must be very quick after the flour is in and set them in a quick oven this will make 20 large ones laying one spoonful out for each to make orange biscuits take your oranges and water them two days boil them tender shift the water they are boiled in and put them to another that is hot when they are tender take them up and put them in a cloth to dry minding the meat be taken out of the oranges then take their weight and a half of double refined sugar finally beaten let your oranges be beat in a stone mortar screw the sugar on them as they are beating and when the pulp is very small and the sugar taken up with beating then take it out and lay it on glasses like your paste minding to be quick in laying it out for fear it should grow rough and dry too fast set them in an oven after manchats and keep them in a stove to dry beat the pulp of your oranges very small or else they will look rough dark tough and harsh to make aniseed biscuits to every 12 pounds of dough put 20 ounces of butter a pound of sugar two ounces of aniseed with a little rose water and what spice you think fit and bake it in a moderate oven to make nuns biscuits take the whites of six eggs and beat them to a froth take also half a pound of almonds blanch and beat them with the froth of the whites of your eggs as it rises then take the yolks with a pound of fine sugar beat these well together and mix your almonds with the eggs and sugar put in a quarter of a pound of flour with the peel of two lemons grated and some citron finely shred bake them in little cake pans in a quick oven and when they are colored turn them on tins too hard in the bottoms but before you set them in the oven again screw some double refined sugar on them finely sifted remember to butter your pans and fill them but half full to make black caps of apples pair them lay them in your pan strew a few cloves over them a little lemon peel cut very small and two or three blades of cinnamon with some coarse sugar cover the pan with brown paper set them in an oven with the bread and let them stand till the oven is cold to make chocolate almonds take a pound of chocolate finely grated and a pound and a half of the best sugar finely sifted soak some gum dragon in orange flour water and work them into what form you please the paste must be stiff dry them in a stove you may write devices on paper roll them up and put them in the middle to make wafers take a pound of fine flour and eight eggs beat them well together put in a penny loaf grated one nutmeg two glasses of sack a spoonful of yeast better than half a pound of melted butter and as much milk as will make it a thick batter let it stand three or four hours to rise they must be well beaten and when you have rolled them out thin put them into any shape and bake them another way to make wafers dry the flour very well either in a silver or pewter basin on a charcoal fire stir it often that it may not burn and when cold sift it through a hair sieve then make a thin batter with cream a little water sack cinnamon and mace beaten and sifted with double refined sugar mix and beat all well together and when your irons are clean and very hot rub them with a little butter and a clean rag then put them on and turn the irons first one way and then another till you think they are brown which will be in a short time take them off the irons and roll them about your finger or a stick and keep them in a tin pot near the fire you must make them over a quick charcoal fire or else they will not come off the irons whole to make sugar wafers sift some fine sugar put about two spoonfuls at a time in a small silver porringer or silver ladle wet it with juice of lemon till it be a little thin put in two drops of sack with what perfume you like throw it over a very slow fire when a thin white skin rises stir it and drop it on square papers as broad as your hand if you make colored ones mix the colors as you do lemons and make them as thin as you can which you must do by turning your papers up and down make it run and spread it with your fingers about two spoonfuls will make three or four wafers they do best upon thin papers that you may turn them round and work them together as is used to be done for sugar place and pin them up at one corner in a warm place till they are dry it must not be in too hot a place when it comes off to make bean or almond bread take a pound of pure white almonds and blanch them in cold water taking care you pair not the almonds take a pound of double refined sugar beat and sifted then do your almonds and slice them the round way as you cut them screw on sugar stirring them all together that they do not stick be sure you have sugar to the last and always stir them for if they cleave to each other they will not be good they must be put in an earthen basin put in a small spoonful of caraway seeds mingle these well together and add a little gum dragon dissolved in rose water and strained put in also three grains of musk and ambergris dissolved in fine sugar and the froth of two eggs beaten with rose water make your froth as light as you can and put in two spoonfuls of fine flour when these are well mixed lay them on wafers as broad as macaroons and the thickness of two flat almonds open them with a knife or bodkin less two or three pieces stick together lay them as hollow and low as you can to make them appear in the best manner and the quicker you lay them out the more hollow they will be put them in a well-heated oven minding they do not scorch which will destroy their beauty when they are half baked take them out wash them with the white of an egg scrape a little sugar over them and let the egg be beaten to a froth but let not your sugar be too gross set them into the oven about half an hour then you may take them out and when cold put them up note you may lay out bean bread upon whole sheets of wafers and cut round to their size the quantity being one pound of sugar one pound of almonds six sheets of wafers and one penny worth of gum dragon you may leave out either the musk or ambergris if you please to make tumbles of almonds take three ounces of almonds blanch and cover them with a cloth from the air beat them in a stone mortar very fine and as you beat them drop in a little gum dragon laid in sack to keep them from oiling when they are almost beaten enough take the white of an egg beaten to a froth one pound of double refined sugar finally beaten and put it in by degrees working it with your hands till it is all in a paste roll it out and bake it upon buttered plates and set them in a hot oven to make jumbles take a pound of fine flour and half a pound of sugar beaten and seared rub in a piece of butter the bigness of an egg a little mace finely shred the yolks of four eggs and the whites of three of them beat them with rose water and a few caraway seeds make it up in paste with cream in what shape you please and bake them one pound of sugar and 10 eggs make them extremely rich to make lady lester's hollow gumballs take the white of three eggs squeeze in the juice of a lemon and the peel grated in with a whisk beat it up to a froth have ready half a pound of double refined sugar finely sifted take off the froth as it rises and put it into the sugar till it be wet and thick like paste roll it into what form you please lay them upon paper and put them in a moderate hot oven to make apricot jumbles take apricots pair and slice them into a clean dish set them on the fire and with a wooden spoon bruise them so that the pulp may be small dry them on the coals stirring till they are dry and tough lay them out in glasses in a stove for two or three days cut them out in long pieces and roll them into rounds and shapes like tumbles they must be rolled in double refined sugar and then dry them well in a stove to make orange tumbles take four oranges let the peels be large with thick rinds take out all the meat and boil them in three several waters till they are tender and the bitterness out of them then squeeze them hard dry them in a coarse cloth beat them in a stone mortar till they are come to a pulp then take as much double refined sugar seared as will work it into paste and roll it into what shape you think proper to make sugar puffs take the whites of 10 eggs and beat them till they rise to a high froth put it in a stone mortar or wooden bowl and add as much double refined sugar as will make it thick put in some amber grease to give it a taste and rub it round the mortar for half an hour put in a few caraway seeds take a sheet of wafers and lay it on as broad as a sixpence and as high as you can get put them in a moderate hot oven seven or eight minutes and they will look as white as snow to make seed puffs take gum dragon and steep it in rose water some double refined sugar sear and wet it with some gum as stiff as paste work it with a spoon till it becomes white roll it out upon white paper very thin and cut it out in shapes with a jigging iron and bake it in an oven taking care not to scorch it to make tumblets take of fine sugar and flour one pound each eight eggs with their whites taken out and beat the yolks with two spoonfuls of rose water take the quantity of a walnut of butter which along with the eggs put to half the quantity of sugar and flour and mingle in the other half gradually make some tumblets thus take a pound of sugar and mix it to the white of an egg well beaten put to it a little grated lemon peel making it in little balls put them upon round papers and do them in a pan over the fire till they are enough to make macaroons take a pound of almonds scald and blanch them and throw them into cold water dry them in a cloth pound them in a mortar and moisten them with orange flower water or the whites of an egg lest they turn to oil afterwards take an equal quantity of white powdered sugar the whites of four eggs and a little milk beat all well together shape them round upon wafer paper with a spoon and bake them in a gentle oven on tin plates another way to make macaroons take a quarter of a pound of almonds blanched and three ounces of sugar seared beat these together with a little of the white of an egg and rose water till it is thicker than batter then drop it on wafer paper and bake it to make brown almond gingerbread take a quarter of a pound of blanched almonds beat exceeding fine with water wherein gum arabic has been steeped with a few drops of lemon juice as much cinnamon beat and some ginger finely grated and seared as to make it brown make it sweet and smooth it well roll it out and cut it in square cakes rolled very thin dry it in a stove or before the fire another way to make brown almond gingerbread take three pounds of flour a pound of sugar a pound of butter rubbed in very fine with two ounces of ginger and a grated nutmeg mix these with a pound of treacle and a quarter of a pint of cream warm together then make your bread stiff roll them out and make them in thin cakes and bake them in a stove or oven to make gingerbread take a pound and a half of london treacle two eggs beat half a pound of brown sugar one ounce of ginger beat and sifted of cloves mace and nutmeg altogether half an ounce of very fine coriander and caraway seeds half an ounce each two pounds of butter melted and mixed together add as much flour as will need it into a very stiff paste and roll it out cut it into what form you please bake it in a quick oven on tin plates and a little time will be sufficient another way to make gingerbread take three pounds of fine flour the rind of a lemon dried and beat to powder half a pound or more of sugar and an ounce and a half of beat ginger mix all these together and make it stiff by adding and working in treacle make it into what form you please you may put candied orange peel and citron in it butter the paper it is baked on and bake it hard and firm to make wigs take a pound of butter cut in slices and put it into a pint of milk set it on the fire till it is melted and take a quarter of a peck of flour with some cloves mace and ginger then beat four eggs a quarter of a pint of good yeast and three or four spoonfuls of sack when the milk is as warm as though just come from the cow mix all together into a paste and let it lie half an hour to rise then put to it a pound of caraway comforts mold them into wigs and bake them on papers the oven must be very hot and they will take a considerable time in baking to make light wigs take a pound and a half of flour and mix it with a pint of milk made warm cover it and let it lie by the fire half an hour then take half a pound of sugar and half a pound of butter work them in the paste and make it into wigs with as little flour as possible and if the oven is quick they will rise very much to make chocolate puffs take half a pound of chocolate grated and a pound of double refined sugar beat fine and sifted with the whites of two eggs make a paste and have ready some more sugar to screw on the tins turn the rough side upwards and bake them in a slow oven you may form the paste into any shape and color it with different colors to make black caps the best way take a dozen and a half of very large french pippins or golden wrennets cut them in half and lay them with the flat side downwards lay them as close to each other as you can press the juice of a lemon into two spoonfuls of orange flower water and mix them together shred some lemon peel into it and grate some double refined sugar over it put them into a quick oven and half an hour's baking will be sufficient end of section 13 section 14 of the complete confectioner by Hannah Glass this LibriVox recording is in the public domain tarts custard cheesecakes etc part one apple tart is made the same way as a pie but if to be eaten cold make the short crust which must be observed with all tarts intended to be eaten cold if you use tin patties to bake in butter them and put a little crust all over them or you will not be able to take them out but if you bake them in glass or china only an upper crust will be necessary as you will not want to take them out when sent to table lay fine sugar at the bottom then your cherries plums or whatever you may want to put in them and put sugar at the top currants and raspberries make an exceeding good tart and do not require much baking cherries require but little baking gooseberries to look red must stand a good while in the oven apricots if green require more baking than when ripe quarter or half ripe apricots and put in some of the kernels preserved fruit as damocines and bullies require but little baking fruit that is preserved high should not be baked at all but the crust should first be baked upon a tin the size the tart is to be cut it with a marking iron or not and when cold take it off and lay it on the fruit apples and pears intended to be put into tarts must be paired cut into quarters and cord cut the quarters across again set them on in a saucepan with as much water as will barely cover them and let them simmer on a slow fire just till the fruit is tender put a good piece of lemon peel into the water with the fruit and then have your patties ready lay fine sugar at the bottom then your fruit and a little sugar at top pour over each tart a teaspoon full of the liquor they were boiled in then put on your lid and bake them in a slack oven apricot tarts may be made in the same manner observing that you must not put in any lemon juice to make rhubarb tarts take stalks of English rhubarb that grow in the gardens peel and cut it the size of gooseberries sweeten it and make them as you do gooseberry tarts these tarts may be thought singular but they are very fine ones and have a pretty flavor the leaves of rhubarb are a fine thing to eat for a pain in the stomach the roots for tincture and the stalks for tarts to make angelica tarts take the stalks peel them cut them into little pieces pair some golden pippins or non perelles of each an equal quantity first take away the pairings of the apples and the cores boil them in as much water as will cover them with a little lemon peel and fine sugar till it is like a very thin syrup then strain it off and set the syrup on the fire again with the angelica let it boil about 10 minutes when the crust is ready lay a sliced apple and a layer of angelica so on till the pattypans are full and bake them filling them first with syrup to make a raspberry tart with cream roll out some thin puff paste and lay it in a pattypan lay in some raspberries and screw over them some very fine sugar put on the lid and bake it cut it open and put in half a pint of cream the yolks of two or three eggs well beat and a little sugar let it stand to be cold before it is sent to bake to make orange or lemon tarts take six large oranges or lemons rub them well with salt put them in water for two days with a handful of salt in it change them into fresh water every day without salt for a fortnight put them into a saucepan of water and boil them for two or three hours till they are tender cut them into half quarters and then three corner ways as thin as possible pair quarter and core six pippins put them into a saucepan with a pint of water boil them till they are tender break them smooth with a spoon and put the liquor and pippins to your oranges or lemons with a pound of fine sugar and boil all together for a quarter of an hour if for an orange tart squeezing the juice of an orange if for lemon the juice of a lemon put it into galley pots and when cold tie paper over them when you make the tarts let your china or other pattypans be small and shallow fill them nearly full and put a thin puff paste over them ice them and bake them in a slow oven till the paste is done to make green apricot tarts take green apricots put some vinyl cabbage leaves at the bottom of a preserving pan put them in and cover them with spring water put vinyl cabbage leaves at the top put a board or trencher on to keep them underwater and scold them till they are yellow then take them out put them into cold water a minute and take them out of the water put vine or cabbage leaves at the bottom of your preserving pan put them in and cover them with cold spring water put vine or cabbage leaves over them set them at a good distance from the fire and let them simmer up but not boil put them away all night in a pan and liquor and the next morning they will be green take them out and put them into another pan with as much of the liquor as will moisten them sweeten them with fine sugar to your palate give them a boil till the sugar is melted and when they are cold make them into tarts in china earthenware or tin patty pans with what sort of paste you please ice them and bake them in a slow oven till the paste is done to make green almond tarts gather the almonds off the tree before they begin to shell and rub off the down with a coarse cloth have a pan of spring water ready to put them in as fast as they are done put them into a skillet cover them with spring water and set them over the fire at a great distance till it simmers change the water twice and let them remain in till they begin to be tender then take them out and put them in a clean cloth with another over them and gently press them to make them dry then make a syrup with double refined sugar put them in and simmer them a few minutes repeat it the next day put them into a stone jar and cover them very close for if the least air gets to them they will turn black when you use them put them into patty pans and put either puff or tart paste over them ice and bake them in a moderate oven to make icing for tarts beat up the white of an egg to a high froth with a paste brush put it on the top of the tarts and sift on them fine powdered sugar before you put them in the oven sprinkle a little water over them or thus beat up the white of an egg to a high froth and put in two ounces of fine powdered sugar with a wooden spoon beat it well for a quarter of an hour then with a knife lay it very thin over the tarts to make apple or pear tarts pair them first then cut them into quarters and take the cores out cut each across again throw them into a saucepan with no more water in it then we'll just cover the fruit let them simmer over a slow fire till they are tender before you set your fruit on the fire take care to put a large piece of lemon peel into the water have the patty pans in readiness and screw fine sugar at the bottom then lay in the fruit and cover them with as much of the same sugar as you think sufficient over each tart pour a teaspoonful of lemon juice and three spoonfuls of the liquor in which they were boiled then lay the lid over them and put them into a slack oven if the tarts be made of apricots etc you must neither pear cut nor stone them nor use lemon juice which is the only difference between these and other fruits observe with respect to preserve tarts only lay in the preserved fruit and put a very thin crust over them and bake them as short a time as possible to make a cream tart put into a stew pan two spoonfuls of fine flour with the yolks of six eggs reserving the whites of them make sure flour in a quart of milk and season it with sugar and a stick of cinnamon keep it stirring with a ladle and put in a good lump of butter the cream being half done put in some green lemon grated some preserved lemon peel shred small with some bitter almond biscuits let the whole be thoroughly done when ready let it be cold then put an abyss of puff paste in a baking pan with a border of paste and put your cream over it mix it with some orange flower water and the whites of eggs beat up to a froth take care not to overfill your custard and let it be done either in the oven or under the cover of a baking pan with fire under and over when ready and glazed with sugar by means of a red hot fire shovel serve it up hot to make a pistachio tart get a pound of pistachio scolded pound them and do them as been before directed take three or four savoy biscuits moisten them a little with cream or milk let them be handled like paste then mix them and proceed in the same manner as with almond tarts another way to make a pistachio tart the pistachios being scolded and pounded mix them with some pastry cream strew over them sugar rust green lemon peel and preserved lemon peel cut small add the whites of six eggs beat up to a froth do the rest as before note the above two compositions with pistachios are to be made use of with tarts and in the following pastry to make a chocolate tart put two spoonfuls of fine flour in a stew pan with the yolks of six eggs reserve their whites mix these with some milk add a quarter of a pound of rasped chocolate with a stick of cinnamon some sugar a little salt and some rasped green lemon peel let them be a little time over the fire after which put in a little preserved lemon peel cut small and having tasted whether it has a fine flavor let it cool when cold mix this with the reserved whites of eggs beat up to a froth doing the rest as before directed another way to make a chocolate tart put a spoonful of rice flour and a little salt into a pan with the yolks of five eggs a little milk and mix them well together then add a pint of cream and as much sugar as is necessary set it all to boil over a stove taking care that it does not curdle then grate some chocolate into a plate dry it a little before the fire and when your cream is boiled take it off the fire mix your chocolate well with it and set it by to cool sheet a tart pan put in your cream and bake it when it is baked glaze it with powdered sugar and a red hot shovel so serve it up to make a kale slip tart take the blossoms of a gallon of kale slips mince them very small and beat them in a mortar put to them a handful or two of grated naples biscuit and about a pint and a half of cream boil them a little over the fire then take them off and beat them in eight eggs with a little cream if it does not thicken put it over again till it does take care that it does not curdle season it with sugar rose water and a little salt bake it in a dish or a little open tartast it is best to let your cream be cold before you stir in the eggs to make green gooseberry tarts you may either use them whole or make a marmalade of them with a good syrup this last is the best method for by this means you can easily judge how sweet they are for the marmalade they ought to be stoned when they are pretty large to make minced pies pair and core two pounds of golden pippins two pounds of suet clean picked and two pounds of raisins of the sun stoned chop these separately very fine add two pounds of currants washed dried and rubbed very clean in a cloth put these ingredients together into a large pan strewn half an ounce of cinnamon beaten fine a pound of lump sugar pounded the peel of a lemon cut fine the juice of a civil orange a jill of sack and a jill of brandy mix all well together then put it close down in a pot and lay over it writing paper dipped in brandy when you make pies add sweetmeats to them if you choose but they are exceeding good without to make minced pies for lent boil six eggs hard a dozen of golden pippins paired and cored a pound of raisins of the sun stoned chop these separately very fine a pound of currants washed cleaned and rubbed in a cloth two ounces of sugar pounded an ounce of citron and an ounce of candied orange both cut small a quarter of an ounce of beaten cinnamon two cloves beat fine and half a nutmeg grated a jill of canary and half a jill of brandy squeezing the juice of a civil orange mix these all well together and press them close down into a pot for use to make almond custard take half a pound of sweet jordan almonds and three bitter almonds blanch and beat them very fine with orange flower water and the yolks of six eggs well beat and strained with a quart of sweet cream mix all together and sweeten it to your palate set it over a slow fire and keep it stirring one way till it be thick then pour it into your cups and if you would have it richly perfumed put in a grain of amber grease to make lemon custard beat the yolks of 10 eggs strain them beat them with a pint of cream sweeten the juice of two lemons boil it with the peel of one strain it when cold stir it to the cream and eggs till it nearly boils or put it into a dish grate over the rind of a lemon and brown with a salamander to make rice custard put a blade of mace and a quartered nutmeg into a quart of cream boil it then strain it and add to it some whole rice boiled and a little brandy sweeten it stir it over the fire till it thickens and serve it up in cups or a dish it may be eaten either hot or cold to make baked custard boil a pint of cream with mace and cinnamon when cold take four eggs leaving out two of the whites a little rose and orange flour water and sac nutmeg and sugar to your palate mix them well together and bake them in china cups to make orange custard take the juice of 10 oranges strain and sweeten them to your taste dissolve your sugar in the juice over the fire when cold take six and 20 yolks of eggs beat them well and mingle them with a quart of cream puts the juice of 10 oranges more in and strain all together stirring them all the time they are over the fire one way for fear of curdling when it is of a good thickness pour it into your cups another way to make orange custard take half the rind of a civill orange and boil it tender beat it very fine in a mortar and put to it a spoonful of brandy a quarter of a pound of loaf sugar the juice of a civill orange and the yolks of four eggs beat them all well together for 10 minutes and then pour in by degrees a pint of boiling cream keep beating them till they are cold then put them in custard cups and set them in an earthen dish of hot water let them stand till they are set then take them out and stick preserved orange on the top they may be served up either hot or cold to make cream custard grate the crumb of a penny loaf extremely fine and put it into a quart of cream with half a pound of fresh butter and the yolks of a dozen eggs put to them as much sugar as you choose then let it thicken over the fire make the custard shallow and when they have stood half an hour in a slow oven grate some loaf sugar over them and serve them up to make a plain custard take a quart of cream or new milk a stick of cinnamon four laurel leaves and some large mace boil them all together take 12 eggs beat them well together sweeten them and put them in your pan bake them or boil them stirring them all one way till they are of a proper thickness boil your spice and leaves first and when the milk is cold mix your eggs and boil it you may leave out the spice and only use the laurel leaves or in the room of that four or five bitter almonds another way to make a plain custard take a quart of new milk the yolks of six eggs beat fine and strained and half a small nutmeg grated sweeten all to your palate and either bake or boil them another way to make a plain custard boil a quart of cream then sweeten it with fine powdered sugar and beat up the yolks of eight eggs with two spoonfuls of orange flower water stir all together strain it through a sieve set them on the fire and keep them stirring all one way till they are of a proper thickness then pour them into your cups and put them soon after in a stew pan with as much water as will rise half up the cups set the stew pan over a charcoal fire and let it simmer so as to have them of a proper thickness to make a cream posset take 12 eggs leave out two or three whites take out all the trees and beat them well into the basin you make your posset in add half a pound of sugar a pint of sack and a nutmeg grated stir it and set it on a chafing dish of coals till it is more than blood warm take a quart of sweet cream when it boils pour it into a basin cover it with a warm plate and a cloth then set it on a chafing dish of embers till it be as thick as you wish and strew on some fine cinnamon end of section 14 section 15 of the complete confectioner by Hannah Glass this LibriVox recording is in the public domain tarts custards cheesecakes etc part two to make cheesecakes take a gallon of new milk set it as for a cheese and gently weigh it break it into a mortar put to it the yolks of six eggs and four of the whites sweeten it to your taste put in a nutmeg some rose water and sack mix these together set over the fire a quart of cream and make it into a hasty pudding mix all together well and fill your pattypans just as they are going into the oven which must be ready immediately to receive them when they rise well up they are enough make your paste take about a pound of flour and strew three spoonfuls of loaf sugar beat and sifted into it rub in a pound of butter one egg and a spoonful of rose water the rest cold fair water make it into a paste roll it very thin put it into your pans and fill them almost full another way to make cheesecakes take tender curds two gallons of milk a quart of cream and force the curd through a canvas strainer add to this half a pound of good butter a pint of cream the yolks of 12 eggs and two whites put nutmeg rose water and salt to your own taste mingle these well together and add to this a pound of currents washed plumped and dried mix them all together put them into coffins and bake them in an oven or hot stove another way to make cheesecakes take the curd of a gallon of milk three quarters of a pound of fresh butter two grated biscuits two ounces of blanched almonds pounded with a little sack and orange flour half a pound of currents and seven eggs some spice and sugar beat them up in a little cream till they are very light and then make your cheesecakes to make potato or lemon cheesecakes take six ounces of potatoes four ounces of lemon peel four ounces of sugar and four ounces of butter boil the lemon peel till tender pair and scrape the potatoes boil them tender and bruise them beat the lemon peel with the sugar then beat them all together well and let it lie till cold put crust in your patty pans and fill them a little more than half bake them in a quick oven half an hour and sift some double refined sugar on them as they go in this quantity will make a dozen small patty pans to make Mrs. Harrison's cheesecakes for the paste use a quarter fine flour or more a pound of butter rubbed into the flour with a quarter of a pound of sugar beat fine two spoonfuls of orange flour water make it into a paste and lay it in the patty pans for the curd take the yolks of 12 eggs beat in a pint of very thick cream when the cream boils up put in the eggs then take it off and put it in a cloth over a colander weigh some new milk with run it for the other curd when you temper them together take a pound of currents three quarters of a pound of butter half a pound of sugar a quarter of an ounce of nutmegs four spoonfuls of rose water and bake them quick to make orange cheesecakes take half a pound of Jordan almonds beat them very fine and put to them a little sack or orange flour water lest they turn to oil the yolks of eight eggs and three whites three quarters of a pound of melted butter and the rinds of two civil oranges grated and well beaten mix these all together and sweeten it to your taste the oven must be as quick as can be without burning them and a very little time will bake them to make rice cheesecakes take a pound of ground rice and boil it in a gallon of milk with a little whole cinnamon till it be of a good thickness pour it into a pan and put about three quarters of a pound of fresh butter in it let it stand covered till it is cold then put in 12 eggs and leave half the whites out and a pound of currents grate in a small nutmeg and sweeten it to your own palate to make bread cheesecakes having sliced a penny loaf as thin as possible pour on it a pint of boiling cream and let it stand two hours take eight eggs half a pound of butter and a nutmeg grated beat them well together and put in half a pound of currents well washed and dried before the fire and a spoonful of white wine or brandy then bake them in patty pans or raised crust to make cheesecakes the french way called ramekins take good parmesan or cheshire cheese melt it in a stew pan with a bit of butter and one or two spoonfuls of water add as much flour as will make it pretty thick and quit the sides of the pan put it into another pan and add eggs to it one by one mixing it well with a wooden spoon till it becomes pretty light and clear add one or two pounded anchovies and a little pepper bake the cases singly upon a baking plate or in paper cases of what shape you please they require but a short time and a soft oven and must be served quite hot to make citron cheesecakes boil a quart of cream and when cold mix it with the yolks of four eggs well beaten set it on the fire and let it boil till it curds blanch some almonds beat them with orange flower water put them into the cream with a few naples biscuits and green citron shred fine sweeten it to your taste and bake them in teacups to make caught cheesecakes boil a bit of butter and a little water and a little salt thicken it with as much flour as it will take stirring it on the fire constantly until it becomes quite a paste then mix the eggs with it one by one to make it almost as liquid as a thick batter and mix some good cream cheese with it bake it in a good puff paste coloured with yolks of eggs serve it up either hot or cold to make apple fritters take four yolks of eggs and two whites beat them well together and strain them then take a pint of cream make it hot put to it half a quarter of a pint of sack and half a pint of aisle when cool put it to the eggs and beat it well together put in ginger nutmeg salt and flour to your liking pair some pipins slice them in and fry them they are proper for a side dish for supper to make clary fritters beat two eggs well with one spoonful of cream ratifia water loaf sugar and two spoonfuls of flour grate in half a nutmeg have ready washed and dried clary leaves dip them in the batter and fry them a nice brown serve them up with quarters of sevil oranges laid round them and good melted butter in a boat to make raspberry fritters grate two naples biscuits pour over them half a jill of boiling cream when it is almost cold beat the yolks of four eggs to a strong froth beat the biscuits a little then beat both well together put to it two ounces of sugar and as much juice of raspberry as will make it a fine pink color and give it a proper sharpness drop them into a pan of boiling lard the size of a walnut when you dish them up stick bits of citron in some and blanched almonds cut lengthways in others lay round them green and yellow sweet meats and serve them up they are a pretty corner dish for either dinner or supper to make plum fritters with rice grate the crumb of a penny loaf pour over it a pint of boiling cream or good milk let it stand four or five hours then beat it very fine put to it the yolks of five eggs four ounces of sugar and a nutmeg grated beat them well together and fry them in hogs lard drain them on a sieve and serve them up with white wine sauce under them you may put currents in if you please to make straw brief fritters make a paste with flour a spoonful of fine oil chopped lemon peel half whites of eggs beat up and white wine sufficient to make it pretty soft and just ready to drop with a spoon mix some large strawberries with it and drop the size of a large nutmeg in the hot fritter for as many as you propose to make be careful to take them out in the same manner as they are draining and glaze them with sugar to make rice fritters take some rice wash it in five or six different waters and dry it well before the fire then beat it in a mortar and sift it through a lawn sieve that it may be very fine you must have at least an ounce of it then put it into a saucepan wet it with milk and when it is well incorporated with it add to it another pint of milk set the whole over a stove or a very slow fire and keep it always moving put in a little sugar and some candied lemon peel grated keep it over the fire till it is almost the thickness of a fine paste flour a peel pour it on and spread it about with a rolling pin when it is quite cold cut it into little pieces taking care that they do not stick one to the other flour your hands and roll up your fritters handsomely and fry them when you serve them up pour a little orange flour water and sugar over them these are very handsome to garnish or make a side dish with to make orange fritters take one or two preserved oranges which cut into as many pieces as you think proper make a good thick batter with sweet wine and finish these as all others the same may be done with lemon bergamot or any other fruits to make curd fritters take about a handful of curds the same quantity of flour 10 eggs well beaten and strained some sugar cloves mace and nutmeg beat and a little saffron stir all well together and fry them quick and of a fine brown to make olive fritters make a thin puff paste and cut it into small bits in each put a little boiled cream and mix a few pistachio nuts bruised wet the borders with water or yolks of eggs to pinch them close fry them of a good color you may glaze them brown or white these are also done with apples marmalade etc either baked or fried to make fritters in the Italian fashion boil a quarter of a pound of rice very tender in milk when it is pretty thick put in a little salt some fine sugar orange flowers preserved and chopped green lemon peel a handful of flour and three whole eggs mix it all well add some currants or a couple of good apples peeled and cut in small bits butter a sheet of paper and put this preparation upon it singly with a spoon each about the size of a large nutmeg put this sheet of paper into your pan observing to have butter enough to prevent them burning when they quit the paper take it out and continue frying them till they are of a good color take them out to drain upon a sieve strew upon them a little powdered sugar and serve them as hot as possible to make fritters in the English fashion beat up six whole eggs with a good handful of flour salt fine sugar green lemon peel chopped orange flower water macaroni drops bruised half a pint of good rich cream rub the inside of a stew pan with butter boil this preparation slowly between two fires without stirring it when it is simmered thick enough turn it over upon a dish and let it cool to harden when you mean to use it cut it in small pieces and fry it of a good color finish as the last to make almond fritters take half a pound of sweet almonds and six or eight bitter ones orange flowers chopped lemon peel sugar in proportion a handful of flour two or three whites of eggs pound all together sometime with a few drops of water or more whites of eggs to make it of a proper suppleness to roll it in little balls roll them in flour to fry as force meat bullets stew a little fine powdered sugar upon them when they are ready to serve to make a cream curd take a pint of cream boil it with a little mace cinnamon and rose water to make it sweet when it is as cold as new milk put in about half a spoonful of good run at and when it curds serve it up in a cream dish to make lemon or orange cream squeeze nine lemons or oranges upon a pound and a half of double refined sugar 14 or 15 spoonfuls of fair water and set it on the fire till the sugar is all melted put in the white of nine eggs strain it and set it on the fire again stir it all the while till you see it begins to thicken then put in about four or five spoonfuls of orange flower water take it off the fire and put it into your glasses cut some lemon peel in small strings and lay it in the bottom after being boiled tender this must be done over a charcoal fire another way to make lemon or orange cream take a pint of thick cream set it on the fire keep it stirring and let it simmer make it very sweet with double refined sugar keep it stirring till it is pretty cool then put in the juice of half a lemon with the peel squeezed in to give it a fine bitter keep stirring till it is cold then stir it up high to bring a froth in the dish this should be made early in the morning for dinner to make clear lemon cream take a little hot shorn jelly and put into it the peel of two lemons taking care there is none of the white set it over the fire let it boil take the whites of six eggs and beat them well take the juice of four lemons grate in the peel to the juice let it soak a little while and afterwards put the juice and eggs together put in such a quantity of double refined sugar as will sweeten it to your taste let it boil very fast near a quarter of an hour then strain it through a jelly bag and as it runs through put it in again till it is quite clear after which take the peels of the lemons boiled in it and cut them into each glass stir it till it is half cold and put it into the glasses to make yellow lemon cream grate off the peel of four lemons squeeze the juice to it let it steep four or five hours strain it put to it the whites of eight eggs and the yolks of two well beaten and strained add there to a pound of double refined sugar a quarter of a pint of rose water and a pint of spring water stir all these well together set it on a quick fire but let it not boil and when it creams it is enough to make orange cream take a fine clear civil orange pair the rind or very thin squeeze the juice of four oranges and put them in a stupan with half a pint of water and half a pound of fine powdered sugar beat the whites of five eggs and mix into it set them on a slow fire stir it one way till it gets thick and white then strain it through a gore sieve and stir it till it is cold beat the yolks of five eggs very fine mix all together in a stupan put it over a slow fire stirring it till it nearly boils pour it into a bowl and continue stirring it till it is nearly cold then put it into your cups or glasses to make Spanish cream take three spoonfuls of flour of rice seared very fine the yolks of three eggs three spoonfuls of fair water two spoonfuls of orange flour water and mix them well together then put to it one pint of cream set it on a good fire keep it stirring till it is of a proper thickness and then pour it into your cups another way to make Spanish cream take an ounce of icing glass cut small dissolve it in half a pint of rose water run it through a hair sieve add to it the yolks of four eggs beat and mix with three quarters of a pint of cream two sorrel leaves and sugar to your taste dip the dish in cold water before you put in the cream then cut it out into what form you please and serve it up to make loaf sugar cream take a pint of jelly of hot shorn put in a little icing glass make it thick with almonds or cream which you please sweeten it well and put it into tin pots let it stand till cold and when you use it dip the pan in warm water and take it out whole to make imperial cream take a quart of water six ounces of hot shorn put them into a stone bottle and tie it close down do not fill it too full and set it in a pot of boiling water or in an oven to bake let it stand three or four hours strain it through a jelly bag and let it cool having ready six ounces of almonds beat very fine put into it as much cream as jelly mix them together strain the almonds and cream and set all together over the fire till it be scalding hot strain it into narrow bottom glasses let them stand a whole day and then turn them out stick them all over with blanched almonds or pineapple seeds laid in water a day before you peel them and they will come out like a flower then stick them on the cream to make steeple cream put two ounces of ivory cut very fine and six ounces of hot shorn into a stone bottle fill it up with fair water to the neck put in a little gum arabic and gum dragon then tie the mouth of the bottle close and set it in a pot of water with high at the bottom and let it simmer for six hours take it out and let it stand an hour before you open it for fear it should fly in your face strain it through a fine sieve into a pan that it may cool when it is cold observe that it is of a very strong jelly if it is not put it into a stew pan with two ounces of isonglass let it simmer till the isonglass is dissolved then take half a pound of sweet almonds blanch and beat them fine in a mortar and as you beat them put in a little cream to prevent their oiling and afterwards mix them with a pint of thick cream strain them through a fine sieve into a stew pan and put in a pint of jelly sweeten it to your palate with fine powdered sugar set it over the fire till it is scalding hot taking care that it does not boil then take it off and put a little amber into it strain it through a sieve into a bowl and let it stand a few minutes have your steeple molds ready pour it in let it stand till quite cold and carefully turn it into a dish garnish with current jelly sweetmeats or anything you choose another way to make steeple cream take five ounces of heartshawn and two ounces of honey put them into a stone bottle and fill it up to the neck with fair water put in a small quantity of gum arabic and gum dragon tie up the bottle very close set it in a pot of water with hay at the bottom let it stand six hours then take it out let it stand an hour before you open it then strain it and it will be a strong jelly take a pound of blanched almonds beat them fine and mix them with a pint of thick cream let it stand a little strain it mix it with a pound of jelly and set it over the fire till it is scalding hot sweeten it to your taste with double refined sugar take it off put in a little amber and pour it into small galley pots like a sugar loaf at top when it is cold pour them out and lay cold whipped cream about them in heaps taking care it does not boil when the cream is in end of section 15