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Take a pound of sugar, beat it fine, pour in the yolks ad whites of two eggs, half a pound of butter, a little rose water, six spoonfuls of warm cream, a pound of currants, and as much flour as will make it up; stir them well together, and put them into your patty-pans, being well buttered; bake them in an oven, almost as hot as for bread, for half an hour; then take them out and glaze them, and let them stand but a little after the glazing is on to rise.

Take eight eggs, yolks and whites, beat and strain them, and put them to a pound of sugar, beaten and sifted; beat these three quarters of an hour together, then put in three quarters of pound of flour well dried, and two ounces of carraway seeds; beat all well together, and bake it in broad tin pans, in a brisk oven.

Take a pound of wheat flour, seven pounds of currants, half a nutmeg, and four pounds of butter; rub your butter, cold, well among the meal; dress the currants well in the flour, butter, and seasoning, and knead it with as much good and new yeast as will make it into a pretty high paste; usually two-pennyworth of yeast to that quantity; after it is kneaded well together, let it stand an hour to rise. You may put half a pound of paste in a cake.

Take a gill of sack and a quarter of an ounce of