The Art of Cookery Made Easy and Refined

put in a few carraway seeds, and bake it in a hoop. _Sponge Biscuits._ TAKE the same mixture as for diet bread, only omitting the carraway seeds; then rub the inside of small tin pans with fresh butter, fill them with the mixture, sift sugar over, and bake them in a moderate oven. _Common Seed Cake._ TO one pound and a half of flour put half a pound of fresh butter broke into small pieces round it, likewise a quarter of a pound of sifted sugar, and half a grated nutmeg; then make a cavity in the center of the flour and set a sponge with a gill of yest and a little warm milk; when well risen add slices of candied orange or lemon peel and an egg beat up. Mix all these ingredients well together with a little warm milk, let the dough be of a proper stiffness, mould it into a cake, prove it in a warm place, and then bake it. _Cinnamon Cakes._ BREAK six eggs into a pan with three table spoonfuls of rose water, whisk them well together, add a pound of sifted sugar, a dessert spoonful of pounded cinnamon, and as much flour as will make it into a good paste; then roll it out, cut it into what shapes you please, bake them on white paper, and when done take them off, and preserve them in a dry place for use. _To make red Colouring for Pippin Paste, &c. for garnishing Twelfth Cakes._ TAKE an ounce of cochineal beat very fine; add three gills of water, a quarter of an ounce of roche-alum, and two ounces of lump sugar; boil them together for twenty minutes, strain it through a fine sieve, and preserve it for use close covered. _Twelfth Cakes._ TAKE seven pounds of flour, make a cavity in the center, set a sponge with a gill and a half of yest and a little warm milk; then put round it one pound of fresh butter broke into small lumps, one pound and a quarter of sifted sugar, four pounds and a