The Art of Cookery Made Easy and Refined

them round the inside of a dish. Then cut more ratafia cakes into squares, dip them into the sugar, pile them on the others, and so on for two or three stories high. After which line the inside with wafer paper, fill with sponge biscuits, sweetmeats, blanched almonds, and some made cream as for an apple pie, put some trifle froth over that, and garnish the froth with rose leaves, or coloured comfits or carmel of sugar thrown lightly over the top. _Green Codlins, frosted with Sugar._ TAKE twelve codlins, blanch them in water with a little roche-alum in it and some vine leaves; when they are nearly done take off the outside skin, rub the apples over with oiled fresh butter, and sift plenty of sugar over them; then lay them on a clean tin, put them into a slow oven, and when the sugar sparkles like frost take them out. When they are cold serve them up in a trifle glass with some perfumed cream round them made as for an apple pie, and on the top of each codlin stick a small flower for garnish. _Pound Cake._ TAKE a pound of sifted sugar, a pound of fresh butter, and mix them with the hand for ten minutes; then put to them nine yolks and five whites of eggs beaten, whisk them well, and add a pound of sifted flour, a few carraway seeds, a quarter of a pound of candied orange peel cut into slices, a few currants washed and picked, and mix all together as light as possible. _Yest Cake._ TAKE one pound of flour, two pounds of currants washed and picked, a quarter of a pound of fresh butter, a quarter of a pound of lisbon sugar, a quarter of a pound of citron and candied orange peel cut into slices, cinnamon and mace a small quantity of each pounded and sifted. Make a cavity in the center of the ingredients, add a gill of sweet wine, a little warm milk, a teacupful of yest, and let it stand till the yest works; then put