of whole white pepper, put it in and boil it together for a quarter of an hour, then strain out the pepper, and put in as much double-refined sugar as will make it like a paste, then drop it, in what shape you please, on a tin plate, and let it dry itself.
To make Maudling Cakes.
Take a quarter of a peck of flour well dried before the fire, add two pounds of mutton suet tried and strained clear off, and when it is a little cool mix it well with the flour, some salt, and a very little all-spice beat fine; take half a pint of good yeast, and put in half a pint of water, stir it well together, strain it, and mix up your flour into a paste of a moderate stiffness, you must add as much cold water, as will make the paste of a right order, and make it into cakes about the thickness and bigness of an oat cake; have ready some currants clean washed and picked, strew some in the middle of your cakes between the dough, so that none can be seen till the cake is broke. You may leave the currants out if you do not chuse them.
To make Carraway Cakes.
To a pound of flour add a pound of new butter without salt, eight spoonfuls of good yeast, four spoonfuls of rose water, the yolks of three new-laid eggs, carraway seeds as many as you please, four ounces of sugar, and some ambergris; knead all into a paste, make it up into what form you please, and when they come out of the oven strew on sugar.
