o 
CHAR XV. 
pag. 
T O make a rich cake 271 
To ice a great cake 272 
To make a pound cake ib 
To make a cheap feed cake ib 
To make a butter cake ib 
To make ginger-bread cakes 273 
To make a fine feed or faffron 
cake ib 
To make a rich feed cake, cal Pd 
the nun’s cake ib 
To make pepper cakes 274 
To make Portugal cakes ib 
To make a pretty cake ib 
ENTS. 
Of making cakes , &c. 
m - 
To make ginger-bread 274 
To make little fine cakes 275 
Another fort of little cakes ib 
To make drop bifcuits ib 
To make common bifcuits ib 
To make French bifcuits 276 
To make mackeroons ib 
To make Shrewfbury cakes ib 
To make Madling cakes ib 
To make light wigs . 277 
To make very good wigs ib 
To make buns ib 
To make little plumb cakes 278 
CHAP. XVL 
Of cheefecakes, creams , jellies , whipt fyllabubs. 
pag. 
T O make fine cheefecakes 278 
To make lemon cheefe¬ 
cakes 279 
A fecond fort of lemon cheefe- 
cakes 
ib 
To make almond cheefecakes ib 
To make fairy butter 
280 
Almond c affords 
ib 
Baked cuftards 
ib 
Plain Cliffords 
ib 
Orange butter 
ib 
Steeple cream 
281 
Lemon cream 
ib 
A fecond lemon cream 
ib 
Jelly of cream 
282 
Orange cream 
ib 
Goofeberry cream 
ib 
Barley cream 
ib 
Blanch’d cream 
283 
Almond cream 
ib 
A fine cream 
ib 
pag. 
Ratafia cream 283 
Whipt cream 284 
Whipt fyllabubs ib 
Everlafting fyllabubs ib 
To make a trifle 285 
To make hartfhorn jelly ib 
Ribband jelly ib 
Calves feet jelly 286 
Currant jelly ib 
Rafpberry giam ib 
To make hartfhorn flummery 
287 
A fecond way to make harfcfhom 
flummery ib 
Oatmeal flummery ib 
To make a fine fyllabub 288 
To make a hedge-hog ib 
French flummery 289 
A butter’d tort ib 
Moonfhine ib 
The floating ifland 290 
CHAP. 
