To make little Currant and Seed Cakes.
Take two pounds of fine flour, one pound and an half of butter, the yolks of five or six eggs, one pound and an half of sugar, six spoonfuls of rose water, nine spoonfuls of sack, three spoonfuls of carraway seeds, two nutmegs, and one pound of currants; beat the butter with your hand till it is very thin, dry the flour well, put in the carraway seeds, and nutmegs finely grated; afterwards put them all into your batter, with the eggs, sack, and rose water; mingle them well together, put in the currants, let your oven be pretty hot, and as soon as they are coloured they will be enough.
To make Liquorice Cakes.
Take hysop and red-rose water, of each half a pint, half a pound of green liquorice, the outside scraped off, and then beat with a pestle; put to it half a pound of anniseeds, and steep it all night in the water; boil it with a gentle fire till the taste is well out of the liquorice; strain it, put to it three pounds of liquorice powder, and set it on a gentle fire till it is come to the thickness of cream; take it off, and put to it half a pound of white sugar-candy seered very fine; beat this well together for at least three hours, and never suffer it to stand still; as you beat it you must strew in double-refined sugar finely seered, at least three pounds; half an hour before it is finished, put in half a spoonful of gum-dragon steeped in orange-flower water; when it is very white then it is beat enough; roll it up with white sugar, and if you want it perfumed put in a pastil or two.
