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 with a little salt: tie it up close, and boil it four hours at least.

Take a quarter of a peck of flour, put to it half a pound of sugar, and as much carraways, smooth or rough, as you like; mix these, and set them to the fire to dry; then melt a pound and a half of butter over a gentle fire, stir it often, and add to it near a quart of good milk or of cream, when the butter is melted in the cream, pour it into the middle of the flour, add to it a little sack, and a full pint and a half of very good ale-yeast; let it stand before the fire to rise, before you lay them on your tin plate to bake.

Take six eggs, boil them very hard, and shred them small, shred double the quantity of good suet very fine; put currants, neatly wash'd and pick'd, one pound or more if your eggs were large, the peel of one lemon very fine shred, half the juice, and five or six spoonfuls of sack, mace, nutmeg, sugar, and a little salt; and candy'd citron or orange-peel, if you would have them rich.

Take seven pounds of fine flour, and two pounds and a half of butter, put the butter into the flour, seven pounds of currants and two large nutmegs, with half an ounce of mace, and a quarter of an ounce of cloves, all finely beat and grated; one pound of sugar, sixteen eggs leaving out four whites, put in a full pint and half of ale-yeast: warm as much cream as you think will wet it, and put sack to your cream to make it as thick as butter, beat also one pound of almonds, with sack and orange flower water, but don't let them be fine but, put in a pound of candy'd orange, lemon and citron-peel, or more, you desire it very rich, mix all and put it into your hoop, with a paste under it, to save the bottom. This