New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

seed. Make into a paste with three quarters of a pint of boiling new milk, roll very thin, and cut into the size you choose; punch full of holes, and bake on tin plates in a cool oven. _Cracknels._ Mix with a quart of flour half a nutmeg grated, the yelks of four eggs beaten with four spoonfuls of rosewater, into a stiff paste, with cold water; then roll in a pound of butter, and make them into a cracknel shape; put them into a kettle of boiling water, and boil them till they swim, then take out, and put them into cold water; when hardened, lay them out to dry, and bake them on tin plates. _Rice Cake._ Mix ten ounces of ground rice, three ounces of flour, eight ounces of pounded sugar; then sift by degrees into eight yelks and six whites of eggs, and the peel of a lemon shred so fine that it is quite mashed. Mix the whole well in a tin stewpan over a very slow fire with a whisk, then put it immediately into the oven in the same, and bake forty minutes. _Another Rice Cake._ Beat twelve yelks and six whites of eggs with the peels of two lemons grated. Mix one pound of flour of rice, eight ounces of flour, and one pound of sugar pounded and sifted; then beat it well with the eggs by degrees, for an hour, with a wooden spoon. Butter a pan well; and put it in at the oven mouth. A gentle oven will bake it in an hour and a half. _Sponge Cake._ Weigh ten eggs, and their weight in very fine sugar, and that of six in flour; beat the yelks with the flour, and the whites alone to a very stiff froth; then by degrees mix the whites and the flour with the other ingredients, and beat them well half an hour. Bake in a quick oven an hour. _Another, without Butter._ Dry one pound of flour, and one and a quarter of sugar; beat seven eggs, yelks and whites apart; grate