Flour. Rub these with a Pound of fresh Butter, and mix it with three or
four Yolks of Eggs, with some Orange-Flower-Water, and a little Ale-Yeast:
set this Paste before the Fire to rise, and roll out your Cakes thin, while
the Paste is hot; then cut them into what Shapes you please, and prick them
on the top, and bake them in a gentle Oven. They will keep a long time and
are very good.



To make _Penzance-Cakes._ From the same.

Take the Yolks of Eggs well beaten, put to them some Mace finely powder'd,
with a few spoonfuls of Wine, a little Salt, and as much Sugar as you
please; then add as much Flour as is necessary, and a small quantity of
Ale-Yeast, and work your Dough pretty stiff; then add some fresh Butter,
broken in little bits, and work it in till all the Paste has partaken of
it, and the Dough becomes as stiff as at first. Make your Cakes then, and
bake them. They will keep some time.



To make Crystal candy'd _Sweet-meats._ From the same.

When we propose to make these candy'd Sweet-meats, we must first know what
Fruits, Flowers, _&c_. are proper for them, and how those ought to be
gathered and prepared.

First of all, to begin with the Flowers. Take Orange-Flowers, or Lemon, or
Citron-Flowers; gather them, when the Dew is upon them, in the Morning,
because the Leaves of them will be then full, and then they are best to