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To two pounds of mush moderately warm, put three-quarters of a pound of butter, the yelks of six eggs, the rind of one lemon, and juice of two; sugar and nutmeg to your taste, and bake in paste as potato puddings. This is much admired. Richmond Pudding.
Take twelve eggs, with the weight of them in sugar, and the weight of six of them in flour; beat the yelks with the sugar, the whites alone; season with nutmeg or grated lemon peel; put all together, adding the flour the last; stir it quickly after the flour is added, as it will make it heavy to beat it much; grease several small pans and pour it in, bake with a quick heat, and they will be done in half an hour, or less, according to the size.
Pound Cake. Wash the salt from a pound of butter, and beat it with a pound of loaf sugar till it is as soft as cream; have a pound of flour sifted, and beat ten eggs, the whites and yelks separately; put alternately into the butter and sugar the flour and eggs, continue to beat till they are all in, and the cake looks light; add some grated lemon peel, a nutmeg, and half a wine-glass of brandy; butter the pan, and bake it an hour; when it is nearly cold, ice it.
Ten eggs, one pound of loaf-sugar, half a pound of almonds, half a pound of flour, one nutmeg; beat the yelks first, then put in the sugar, beating them very light; blanch the almonds and pound them in a mortar, with rose water or the juice of a lemon; add them alternately with the flour, and the whites of the eggs well beaten.
Make a batter of a pound and a half of flour, quarter of a pound of melted butter, and two large spoonsful of yeast; put in three eggs, the whites and yelks beaten separately; mix it with a quart of milk, and put in the butter just before you bake, allow it four hours to rise; grease the waffle-irons, fill them with the batter bake them on a bed of coals.
Have the following articles prepared before you begin the cake: dry and sift four pounds of flour, four pounds of butter with the salt washed out, two pounds of loaf-sugar pounded, one ounce of nutmegs grated, an ounce of mace pounded; wash four pounds of currants; dry, pick, and rub them in flour; stone and cut two pounds of raisins; slice two pounds of citron, blanch a pound of sweet almonds and cut them in very thin slices; break thirty eggs, separate the whites and yelks, and beat them till very light; work the butter with your hand till it is soft as cream; put in alternately the flour, sugar and eggs.
Slice them, season with pepper and salt, and fry in hot butter; if they are green, dip them in flour after being seasoned. Tomato Omelet. Pour boiling water on the tomatoes, skin and cut them fine; to one quart of this, put two chopped onions and a lump of butter the size of an egg; let them boil half an hour, then mash them; put in grated bread, pepper, salt, and the yelks of two eggs.
They are pretty iced. Lemon Sponge Cake. Take ten eggs, separate them, a pound of loaf-sugar, half a pound of flour, the grated peel of two lemons and the juice of one; beat the yelks with the sugar, the whites alone, when add them and sift in the flour by degrees; beat well, have your pan buttered, and bake with a quick heat either in a stove or dutch-oven, or a brick oven, the heat should not be quite so great as for light bread it will bake in about an hour.
When the head is cloven, take out the brains and clear them of strings, beat them up with the yelks of two eggs, some crumbs of bread, pepper, salt, fine parsley, a spoonful of cream, and a spoonful of flour; when they are well mixed, drop them with a spoon into a frying-pan with a little hot butter, and fry them of a light-brown color. Force Meat Balls.
"Take about halfe a pound of Pumpion and slice it, a handful of Tyme, a little Rosemary, Parsley and Sweet Marjoram slipped off the stalkes, and chop them smal, then take Cinamon, Nutmeg, Pepper, and six Cloves and beat them, take ten Eggs and beat them, then mix them, and beat them altogether, and put in as much Sugar as you think fit, then fry them like a froiz, after it is fryed, let it stand til it be cold, then fill your Pye, take sliced Apples thinne rounde-wayes, and lay a row of the Froiz and layer of Apples with Currans betwixt the layer while your Pye is fitted, and put in a good deal of sweet butter before you close it, when the pye is baked take six yelks of Eggs, some White-wine or Vergis, and make a Caudle of this, but not too thicke, cut up the Lid and put it in, stir them wel together whilst the Eggs and Pompions be not perceived and so serve it up."
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