-

(33)
Puddings &

Ginger Bread

Two quarts of dry'd flour, half a pd. of white sugar, 2 ounces of
carraway seeds & 2 of coriander, well beat & sifted, 1 ounce of ginger beat
very fine, 1/4 of a pd. of candid orange & citron, mix these dry ingred-
ients together, then take 1/2 a pd. of butter melt it in a little cream, a pd.
& 1/2 of treacle, make a hole in your flour & pour in your treacle wash
out the pot with the butter & cream mix it well together & let it stand
in a cool place to stiffen about an hour. then make it up into little
cakes not to thick, it must be prick'd & baked upon tin sheets or double
paper well butter'd & flour'd, beat the white of an egg & when they are
going into the oven dip a few feathers in it & rub 'em over.

Tea Cakes

A pd. of flour, 1/4 a pd of sugar, 1/4 of a pd. of butter, melt the butter
in water & mix it to a paste, add seeds as you like.

Little Plumb Cakes

Take 1/2 a pd. of sugar, 1/2 a pd. of butter, 1/2 a pd. of flour, mix 'em all
well together, then take 2 eggs & the yolk of a third beat 'em well & mix
all together with 2 spoonfuls of sack; then take a pd. of currants pick'd &
wash'd very clean & make 'em hot over the fire. Mix all together.

Ratafie Bisketts

Beat half a pd. of bitter almonds with a little orange flower
water, beat the whites of 6 eggs & put to yr almonds by degrees.
then take a pd. of fine sugar sifted & work it in. Drop it upon writing
paper.