half, and serve it up hot.

_To make the thin Dutch Bisket_:--Take five pounds of flour, and two
ounces of carraway-seeds, half a pound of sugar, and something more
than a pint of milk. Warm the milk, and put into it three-quarters of
a pound of butter; then make a hole in the middle of your flour, and
put in a full pint of good ale-yeast; then pour in the butter and
milk, and make these into a paste, and let it stand a quarter of an
hour by the fire to rise; then mould it, and roll it into cakes pretty
thin; prick them all over pretty much or they will blister; so bake
them a quarter of an hour.

_To make Dutch Ginger-bread_:--Take four pounds of flour, and mix with
it two ounces and a half of beaten ginger; then rub in a quarter of
a pound of butter, and add to it two ounces of carraway-seeds,
two ounces of orange-peel dried and rubb'd to powder, a few
coriander-seeds bruised, two eggs: then mix all up in a stiff paste,
with two pounds and a quarter of treacle; beat it very well with
a rolling-pin, and make it up into thirty cakes; put in a candied
citron; prick them with a fork: butter papers three double, one white,
and two brown; wash them over with the white of an egg; put them into
an oven not too hot, for three-quarters of an hour.

_To make Cakes of Flowers_:--Boil double-refin'd sugar candy-high, and
then strew in your flowers, and let them boil once up; then with your
hand lightly strew in a little double-refin'd sugar sifted; and then
as quick as may be, put it into your little pans, made of card, and
pricked full of holes at bottom. You must set the pans on a pillow, or
cushion; when they are cold, take them out.