English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

sugar search'd, and keep it dry. 36. GINGER-BREAD _in little Tins_. To three quarters of a pound of flour, put half a pound of treacle, one pound of sugar, and a quarter of a pound of butter; mace, cloves, and nutmeg, in all a quarter of an ounce; a little ginger, and a few carraway seeds; melt the butter in a glass of brandy, mix altogether with one egg; then butter the tins, and bake them in a pretty quick oven. 37. OAT-MEAL CAKES. Take a peck of fine flour, half a peck of oat-meal, and mix it well together; put to it seven eggs well beat, three quarts of new milk, a little warm water, a pint of sack, and a pint of new yeast; mix all these well together, and let it stand to rise; then bake them. Butter the stone every time you lie on the cakes, and make them rather thicker than a pan-cake. 38. BATH CAKES. Take two pounds of flour, a pound of sugar, and a pound of butter; wash the butter in orange-flower water, and dry the flour; rub the butter into the flour as for puff-paste, beat three eggs fine in three spoonfuls of cream, and a little mace and salt, mix these well together with your hand, and make them into little cakes; rub them over with white of egg, and grate sugar upon them; a quarter of an hour will bake them in a slow oven. 39. _A Rich White_ PLUMB-CAKE. Take four pounds of flour dry'd, two pounds of butter, one pound and a half of double refin'd sugar beat and searc'd, beat the butter to cream, then put in the sugar and beat it well together; sixteen eggs leaving out four yolks; a pint of new yeast; five jills of good cream, and one ounce of mace shred; beat the eggs well and mix them with the butter and sugar; put the mace in the flour; warm the cream, mix it with the yeast, and run it thro' a hair sieve, mix all these into a paste; then