To make Almond Cakes.
Take a pound of double-refined sugar finely seered, a quarter of a pound of the best almonds laid in cold water all night and blanched; take the white of an egg, put to it a spoonful of rosewater, and beat it to the whiteness of snow, letting it stand half an hour; beat your almonds, putting thereto a spoonful of rose water, a little at once, and the same with the egg; when the almonds are well beat, put the sugar in by degrees, taking care not to wet the paste too much whilst you roll out the cakes; you must continue beating till all be used, and when your cakes are made, lay them severally on papers with some seered sugar over them; bake them in an oven as hot as for your sugar cakes.
To make Portugal Cakes.
Put a pound of fine sugar, a pound of fresh butter, five eggs, and a little mace, beaten, into a broad pan; beat it with your hands till it is very light, and looks curdling; then put thereto a pound of flour, and half a pound of currants very dry; beat them together, fill tin pans, and bake them in a slack oven. You may make seed cakes the same way, only put in carraway-seeds instead of currants.
To make Dutch Cakes.
Take five pounds of flour, two ounces of carraway-seeds, half a pound of sugar, and something more than a pint of milk, put into it three quarter's of a pound of butter, then make a hole
