S the Art of Cgokery? 
'2 ft 
To make little plumb cakes. 
TAKE two pounds of flour dried in the oven* or at a gre<at 
|ire, and half a pound of fugar finely powdered, four yolks of 
eggs, two whites, half a pound of butter #afhed with rofe- 
water, fix fpoonfuls of cream warmed, a pound and a half of 
currants unwaflied, but picked and rubbed very clean in a cloth $ 
mix it all Wjsil together, then make them up into cakes, bake 
fhem in an oven almoft as hot as for a manchet, and let them 
iiand half an hour till they are coloured on both fides, then take 
down the oven-lid, and let them ftand to foak. You mull rub 
the butter into the flour very well, then the egg and cream* 
and then the currants. 
CHAP. XVI. 
Pf pljeefecakes, creams, jellies, whip-fylla- 
bubs, &c. 
To make fine cheefecakes. 
TAKp a pint of cream, warm it, and put to it five quarts of 
fnilk warm from the cow, then put runnet to it, and juft give it 
a ftir about \ and when it is come, put the curd in a linen- 
Ibag or cloth, let it drain well away from the whey, but do 
not fqueese it much ; then put it in a mortar, and break the 
curd as fine as butter, then put to your curd half a pound of fweet 
almonds blanched and beat exceeding fine, and half a pound of 
fnackeroons beat very fine. If you have no mackeroons, get 
Naples bifcuits, then add to it the yolks of nine eggs beaten, a 
whole putmeg grated, two perfumed plumbs, diflblved in rofe or 
orange-flower water, half a pound of fine fugar; mix all weft 
together, then melt a pound and a quarter of butter, and ftir i£ 
well in it, and half a pound of currants plumped, to let ftand to 
pool till you ufe it, then make your puff pafte thus: take a pound 
pf fine flour, wet it with cold water, roll it out, put into it by 
degrees a pound of frefti butter, and fhake a little flour on each 
|©at af you roll it. Make it juft as you ufe it. 
' You 
