made Plain and Eafy. 
butdon^t let it boil; three quarters of a pound of butter melted 
in the treacle, and fome candied lemon and orange-peel cut- 
fine ; mix all thefe together well* An hour will bake it in a 
quick ovbn. 
To make little fine cakes * 
ONE pound of butter beaten to cream, a pound and a quaf* 
ter of flour, a pound of fine fugar beat fine, a pound of cur- 
rants clean wafhed and picked* fix eggs, two whites left out* 
beat them fine, mix the flour, fugar, and eggs by degrees into 
the batter, beat it all well with both hands, either snake it into 
little cakes or bake it in one. 
Another fort of little cakes & 
A POUND of flour, and half a pound of fugar 3 beat half a 
pound of butter with your hand, and mix.them well together* 
Bake it in little cakes. 
To make drop Itfcults* 
TAKE eight eggs, and one pound of double-refined fugar 
beaten fine, twelve ounces of fine flour well dried, beat your 
eggs very well, then put in your fugar and beat it, and then 
your flour by degrees, beat it all very well together without 
ceafing ; your oven muft be as hot as for halfpenny bread, then 
flour fome flieets of tin, and drop your bifeuits of what hignefs 
you plsafe, put them in the oven vas fail as you can, and when 
you fee them rife, watch themy if they begin to colour take 
them out, and put in more, and if the firfi: is not enough, put 
them in again. If they are right done, they will have a white 
ice on them. You may, if you chafe, put in a few carraways ; 
when they are all baked, put them in the oven again to dry, 
then keep them in a very dry place. 
To make common bifeuits . 
BEAT up fix eggs, with a fpoonful of rofe-water and a fpoon- 
ful of fack, then add a pound of fine powdered fugar, and a 
pound of flour ; mix them into the eggs by degrees, and an 
ounce of coriander-feeds, mix all well together, fhape them on 
white thin paper, or tin moulds, in any form you pleafe. Beat 
the white of an egg, with a feather rub them over, and duft 
fine fugar over them. Set them in an oven moderately heated, 
till they rife and come to a good colour, take them out; and 
T 2 when 
