Take a Pint of Cream, and grate into it four Penny _Naples_ Biscuits; then
take the Yolks of eight hard Eggs chopt and broken small; then beat four
Eggs and put in two spoonfuls of Flour, and as much Powder of
double-refined Sugar; then put in as much Syrup of Raspberries as you think
proper to give it a Flavour and a Colour. If you find that your Composition
is not thick enough, you may grate in more _Naples_ Biscuit. Mix all this
well together, and, if you will, make a fine Crust roll'd thin and laid in
a Dish, and bake it in a gentle Oven.



_Parsnip-Cakes._ From the same.

Scrape some Parsnip-Roots, and slice them thin, dry them in an Oven and
beat them to Powder; mix them then with an equal quantity of Flour, and
make them up with Cream and Spices powder'd; then mould them into Cakes,
and bake them in a gentle Oven. _N.B._ The sweetness of the Parsnip Powder
answers the want of Sugar.



To make _Raspberry_ bak'd Cakes. From the same.

Take Potatoes and boil them, and when they are peel'd, beat them in a
Marble Mortar with half the Quantity of fine Sugar powder'd; then put in
some of your Raspberry Syrup, till it is coloured with it, and make up your
Cakes in fine Sugar powder'd. Then dry them, or bake them, in a gentle
Oven, _Note_, these Cakes should be made thin.