[p.111], [F8597_0113a]
No. 390 Sweet Biscuits.
1/2 lb flour 4 oz butter 4 ozs sugar 1 egg which if it does not wet all the flour add a little milk, you may put a little ginger - an oz of ginger would render this mixture excellent ginger biscuits.
No. 391 New College Dumplings.
2 lb Bread 1/4 lb mutton Suet 1/2 lb Currants 3 eggs, sugar nutmeg & butter make them into [?] balls the size of an egg & fry them in a slow fire in nice dripping, butter them brown them pour wine sauce.
No. 392 Lemon Cakes
1/2 lb flour 1/4 lb butter 1/2 lb moist sugar 2 eggs. 1/2 nutmeg & 1/2 spoonful essence of lemon to be made into a pasta rolled out then cut into cakes with a glass.
No. 393 Lemon Puddings
1 lb grated bread 1/4 lb Suet chopped fine 1/2 lb sugar juice 2 lemons & rind of one, 2 eggs the whole to be well mixed.
No. 394 Gloucester Jelly.
2 oz rice 2 oz pearl barley 2 oz safo 2 oz ginger root boiled in a gallon of water till it is thick [?] it through a sieve warm it with wine & sugar. You may put only half the [?] root.
No. 395. Rasberry Jam.
3 lbs dry Fruit 2 lbs Sugar & boil 1/2 an hour.
Black currant the same.
No. 396 Rice Cake.
14 yolks & 7 whites of eggs with the peel of 3 lemons grated well beaten mix 1 lb flour & rice & 1/2 lb flour 1 lb sugar sifted, well together mixing the eggs by degrees for an hour with a wooden spoon Bake 1 1/2 hours in quick oven
No 397. Sponges / Lemons Mrs E. browne
Juice of 3 lemons whites 6 eggs 6 oz powdered Sugar Isinglass 1/4 oz beat all together for 1 hour to a froth & put into shapes.
EN