egg; half a pound of sifted loaf sugar, eight yolks and three whites of eggs, the juice of half a lemon, the rind grated; baked it either in one large pan or small pans.
To make Almonds Loaves.
Beat a pound of almonds very fine, mix them well with three quarters of a pound of sifted sugar, set them over the fire, keep them stirring till they are stiff, and put in the rind of a lemon grated very fine; make them up in little loaves, shake them well in the whites of eggs beat to a very stiff froth, that the eggs may hang about them; then put them in a pan with a pound of fine sifted sugar; divide them if they stick together, and add more sugar, till they begin to be smooth and dry; and when you put them on papers, to bake, shake them in a pan that is just wet with white of eggs, to make them have a gloss; bake them after biscuits, on papers and tin plates.
To make little candied Cakes.
Take double refined sugar finely seered, about a silver ladleful; wet it no more than will make it boil to a candy height, and put in what flowers you please; strew some sugar upon them, glass-drop them upon white paper, and take them off hot to avoid their sticking.
To make a great rich Cake.
Take a peck of flour well dried, an ounce of nutmeg, and as much cinnamon; beat the spice well, mix them with your flour, a pound and an half of sugar, some salt, thirteen pounds of cur-
