made Plain and Eafy. if 3 
quarter of an ounce of mace, a nutmeg beat, a little fack or 
brandy, and feeds or currants, juft as you pleafe. 
To make ginger-Ire ad cakes. 
TAKE three pounds of flour, one pound of fugar, one pound 
of gutter rubbed in very fine, two ounces of ginger beat fine, 
a large nutmeg grated ^ then take a pound of treacle, a quarteir 
of a pint of cream, make them warm together, and make up the 
bread ftiff ; roll it out, and make it up into thin cakes, cut them 
out with a tea-cup, or fmall glafs, or roll them found like nuts| 
and bake them on tin plates in a flack oven. 
fo make a fine feed or faffron-cake. 
YOU mu ft take a quarter of a peck of fine flour, a pound 
and a half of butter, three ounces of carra Way-feeds, fix eggs 
beat well, a quarter of ail ounce of cloves and mace beat together 
very fine, a pennyworth of cinnamon beat, a pound of fugar, a 
pennyworth pf rofe-water, a pennyworth of fafFron, a pint and 
a half of yeaft, and a quart of milk ; mix it all together lightly 
with your hands thus: firft boil your milk and butter, then fkinm 
off the butter, and mix it with your flour and a little of the 
milk ; ftir the yeaft into the reft and drain it, mix it with the 
flour, put in your feed and fpice, rofe-water, tindfure of faf- 
firon, fugar, and eggs; beat it all up well with your hands 
lightly, and bake it in a hoop or pari, but be fare to butter the 
pan well. It will take an hour and a half in a quick oven. You 
bnay leave out the feed if you chufe it, and I think it rather bet¬ 
ter without it, but that you muff do is you like. 
To make a rich feed cake , called the nun's cake. 
YOU mu ft take four pounds of the fineft flour, and three 
pounds of double-refined fugar beaten and lifted ; rnjix them 
together and dry them by the fire till you prepare your other 
materials. Take four pounds of butter, beat it with your hand 
till it is (oft like cream, then beat thirty-five eggs, leave out fix- 
teen whites, drain off your eggs from the treads, and beat them 
and the butter together till all appears like butter. Put in four or 
five fpoonfuls of rofe or orafige flower-water, and beat again; 
then take your flour and fugar, with fix ounces of cafraway- 
feeds, and ftrew them in by degrees, beating it up all the time 
for two hours together. You may put in as much tinefture of 
cinnamon or ambergreafe as you pleafe; butter your hoop, and 
