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

and beat them, put some rose-water in while beating; (they must not be beaten too small) mix them with the whites of five eggs, a pound of sugar finely beaten and sifted, and a handful of flour, mix all these very well together, lay them on wafers, and bake them in a very temperate oven, (it must not be so hot as for manchet) then they are fit for use. 241. _To make_ WHIGGS. Take two pounds of flour, a pound of butter, a pint of cream, four eggs, (leaving out two of the whites) and two spoonfuls of yeast, set them to rise a little; when they are mixed add half a pound of sugar, and half a pound of carraway comfits, make them up with sugar and bake them in a dripping pan. 242. _To make_ RASBERRY CREAM. Take rasberries, bruise them, put 'em in a pan on a quick fire whilst the juice be dried up, then take the same weight of sugar as you have rasberries, and set them on a slow fire, let them boil whilst they are pretty stiff; make them into cakes, and dry them near the fire or in the sun. 243. _To make_ QUEEN CAKES. Take a pound of London flour dry'd well before the fire, nine eggs, a pound of loaf sugar beaten and sifted, put one half to your eggs and the other to your butter; take a pound of butter and melt it without water put it into a stone bowl, when it is almost cold put in your sugar and a spoonful or two of rose water, beat it very quick, for half an hour, till it be as white as cream; beat the eggs and sugar as long and very quick, whilst they be white; when they are well beat mix them all together; then take half a pound of currans cleaned well, and a little shred of mace, so you may fill one part of your tins before you put in your currans; you may put a quarter of a pound of almonds shred (if