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 water; as soon as the whites are beat to a froth put in the yolks, and everything else, except the flour, and beat them together for half an hour; beat in the flour just before you put it into the oven.

To make Bath Cakes.

Take half a pound of butter, and rub it into a pound of flour; add one spoonful of good yeast, warm some cream, and make it a light paste, and set it to the fire to rise; when you make them up, take four ounces of caraway comfits, work part of them in, and stew the rest on the top; form them into round cakes, about the size of a French roll, bake them on sheet tins, and send them in hot for breakfast.

To make Gingerbread Cakes.

Rub one pound of butter into three pounds of flour, one pound of sugar, two ounces of ginger beat fine and sifted, and a large nutmeg grated; then take a pound of treacle, a gill of cream, warm them together, and make up the bread stiff, roll it out, and form it into thin cakes, or cut it round with tea-cup or glass, or make it into nuts, of any form or shape you please; put it on oven plates, and bake it in a slack oven.

To make Cakes of Flowers.

Boil double refined sugar to a candy height, and strew in your flowers and let them boil once up; then with your hand lightly strew in a little double refined sugar sifted, and put it directly into little pans made of card, and pricked full of holes at the bottom; you must set the parts on a cushion, and when they are cold take them out.

To