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

orange-flower water, a spoonful of the juice of lemon, beat them with the whites of your eggs, and put in a little to your sugar till you wet it, then beat them for two hours whilst your cake is baking; if you make it over thin it will run; when you lie it on your cake you must lie it on with a knife; if you would have the iceing very thick, you must add a little more sugar; wipe off the loose currans before you put on the iceing, and put it into the oven to harden the iceing. 230. _To make a_ PLUMB CAKE. Take five pounds of flour dried and cold, mix to it an ounce of mace, half an ounce of cinnamon, a quarter of an ounce of nutmegs, half a quarter of an ounce of lemon-peel grated, and a pound of fine sugar; take fifteen eggs, leaving out seven of the whites, beat your eggs with half a jill of brandy or sack, a little orange-flower water, or rose water; then put to your eggs near a quart of light yeast, set it on the fire with a quart of cream, and three pounds of butter, let your butter melt in the cream, so let it stand till new milk warm, then skim off all the butter and most of the milk, and mix it to your eggs and yeast; make a hole in the middle of your flour, and put in your yeast, strinkle at the tip a little flour, then mix to it a little salt, six pounds of currans well wash'd clean'd, dry'd, pick'd, and plump'd by the fire, a pound of the best raisins stoned, and beat them altogether whilst they leave the bowl; put in a pound of candid orange, and half a pound of citron cut in long pieces; then butter the garth and fill it full; bake it in a quick oven, against it be enough have an iceing ready. 231. _To make a_ CARRAWAY CAKE. Take eighteen eggs, leave out half of the whites, and beat them;