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

a lemon, and with a spoonful of brandy, beat the whole together with your hand for an hour. Bake in a buttered pan, in a quick oven. Sweetmeats may be added, if approved. _Macaroons._ Blanch four ounces of almonds, and pound with four spoonfuls of orange flower water; whisk the white of four eggs to a froth, then mix it, and a pound of sugar, sifted, with the almonds to a paste; and laying a sheet of wafer paper on a tin, put it on in different little cakes the shape of macaroons. _Wafers._ Dry the flour well which you intend to use, mix a little pounded sugar and finely pounded mace with it, then make it into a thick batter with cream; butter the wafer irons, let them be hot, put a teaspoonful of the batter into them, so bake them carefully, and roll them off the iron with a stick. _Tunbridge Cakes._ Rub six ounces of butter quite fine into a pound of flour, then mix six ounces of sugar, beat and strain two eggs, and make with the above into a paste. Roll it very thin, and cut with the top of a glass; prick them with a fork, and cover with carraways, or wash with the white of an egg, and dust a little white sugar over. _Gingerbread._ Mix with two pounds of flour half a pound of treacle, three quarters of an ounce of carraways, one ounce of ginger finely sifted, and ten ounces of butter. Roll the paste into what form you please, and bake on tins. If you like sweetmeats, add orange candied; it may be added in small bits. _Another sort._ To three quarters of a pound of treacle beat one egg strained; mix four ounces of brown sugar, half an ounce of ginger sifted, of cloves, mace, allspice, and nutmeg, a quarter of an ounce, beaten as fine as possible; coriander and carraway seeds, each a quarter of an ounce; melt one pound of butter, and mix with the above; and add as much flour as will knead into a pretty