362 Appendix to the Art of Cookery. 
day or two, till you fee it is firm like butter ; then run it through 
a cullender, then it will be like little comfits, and fo feive it 
up. 
Sugar cakes , 
TAKE a pound and a half of very fine flour, one pound of 
cold butter, half a pound of fugar, work all thefe well together 
into a pafte, then roll it with the palms of your hands into balls, 
and cut them with a glafs into cakes ; lay them in a flieet of pa« 
per, with fome flour under them; to bake them you may make 
tumblets, only blanch in almonds, and beat them fmall, and Jay 
them in the midft of a long piece of pafte, and roil it round with 
your fingers, and caft them into knots, in what fafhion you 
jpkafe ; prick them and bake them. 
Sugar cakes another way . 
TAKE half a pound of fine fugar fierced, and as much flour, 
two eggs beaten with a little rofe-water, a piece of butter about 
the bignefs of an egg, work, them well together till they be a 
fmooth pafte; then make them into cakes, working every one 
with the palms of your hands; then lay them in plates, rubbed 
over with a little butter; fo bake them in an oven little more 
than warm. You may make knots of the fame the cakes are 
made of; but in the mingling you muft put in a few carraway 
feeds ; when they are wrought to pafte, roll them with the ends 
of your finger into fmall roils, and make it into knots; lay 
them upon pye-plates rubbed with butter, and bake them. 
Clouted cream . 
TAKE a gill of new milk, and fet it on the fire, and take fix 
fpoonfuls of rofe-water, four or five pieces of large mace, put 
the mace on a thread ; when it boils, put to them the yolks of 
two eggs very well beaten ; ftir thefe very well together; then 
take a quart of very good cream, put it to the reft, and ftir it to-- 
gether, but let it not boil after the cream is in. Pour it out of 
the pan you boil it in, and let it ftand all night; the next day 
take the top off it, and ferve it up. 
Quince cream. 
TAKE your quinces, and put them in boiling water unpa- 
red, boil them apace uncovered, left they difcolour when they 
are boiled, pare them, be$t them very tender with fugar; then 
z take 
