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

before the fire, a pound of currans, two penny-worth of mace and cloves, two eggs, four spoonfuls of good new yeast, half a pound of butter, half a pint of cream, melt the butter, warm the cream, and mix altogether in a very light paste, butter your tin before you put it in; an hour will bake it. 237. _To make an_ ANGELICA CAKE. Take the stalks of angelica boil and green them very well, put to every pound of pulp a pound of loaf sugar beaten very well, and when you think it is beaten enough, lay them in what fashion you please on glasses, and as they candy turn them. 238. _To make_ KING CAKES. Take a pound of flour, three quarters of a pound of butter, half a pound of sugar and half a pound of currans, well cleaned; rub your butter well into your flour, and put in as many yolks of eggs as will lithe them, then put in your sugar, currans, and some mace, shred in as much as will give them a taste, so make them up in little round cakes, and butter the papers you lie them on. 239. _To make_ BREAKFAST CAKES. Take a pound of currans well washed, (rub them in a cloth till dry) a pound of flour dried before a fire, take three eggs, leave out one of the whites, four spoonfuls of new yeast, and four spoonfuls of sack or two of brandy, beat the yeast and eggs well together; then take a jill of cream, and something above a quarter of a pound of butter, set them on a fire, and stir them till the butter be melted, (but do not let them boil) grate a large nutmeg into the flour, with currans and five spoonfuls of sugar; mix all together, beat it with your hand till it leave the bowl, then flour the tins you put the paste in, and let them stand a little to rise, then bake them an hour and a quarter. 240. _To make_ MACCAROONS. Take a pound of blanched almonds