34-6 
Appendix to the Art of Cookery . 
^ ceil?, c the Spanijh way . 
TAKE twelve eggs, three quarters of a pound of the beft 
moift fugar, mill them in a chocolate-mill, till they are all of a 
lather; then mix in one pound of flour, half a pound of pound¬ 
ed almonds, two ounces of candied orange-peel, two ounces of 
citron, four large fpoonfuls of orange-water, half an ounce of 
cinnamon, and a glafs of facie. It is better when baked in 3, 
flow oven. 
Another way . 
TAKE one pound of flour, one pound of butter, eight eggs, 
one pint of boiling milk, two or three fpoonfuls of ale yeaft, 
or a glafs of French brandy ; beat all well together ; then fet it 
before the fire in a pan, where there is room for it to rife ; co¬ 
ver it clofe with a cloth and flannel, that no air comes to it; 
when you think it is raifed fufficiently, mix half a pound of the 
beft moift fugar, an ounce of cinnamon beat fine: four fpoon¬ 
fuls of orange-flower water, one ounce of candied orange-peel, 
one ounce of citron, mix all well together, and bake it. 
Tt0 dry plumbs. 
TAKE pear-plumbs, fair and dear coloured, weigh them and 
flit them up the (ides ; put them into a broad pan, and fill it 
full of water, fet them over a very flow fire ; take care that the 
fkin does not come off; when they are tenner take them up, and 
to every pound of plumbs put a pound of fugar 5 ftrew a little 
on the bottom of a large filver bafon ; then lay your plumbs in, 
one by one, and ftrew the remainder of your fugar over them ; 
fet them into your ftove all night, with a good warm fire the 
next day.; beat them, and fet them into your ftove again, and 
let them ftand two days more, turning them every day ; then 
take them out of the fyrup, and lay them on glafs plates to dry. 
5 T b make fugar of pearl . 
TAKE damafk rofe-water half a pint, one pound of fine 
fugar, half an ounce of prepared pearl beat to powder, eight 
leaves of beaten gold; boil them together according to art; add 
the pear] and gold leaves when juft done, then call them on ^ 
marble. 
