To make a Cake, leaving out either Eggs, Sugar, or Butter.
Make your cake as you do the pound cake, leave out either the sugar, eggs, or butter; but then you must add thick cream instead of the butter; any of the three left out, the cake will be good.
To make Quince Cakes.
Take a pint of syrup of quinces and two quarts of raspberries picked, bruised, and rubbed through a coarse sieve, boil and clarify them together over a gentle fire, and as often as the scum rises skim it off; then add a pound and an half of sugar beat and sifted, and as much more boiled to a candy height, and pour it in hot; boil all up together, take it off the fire, keep it stirring till it is neatly cold; then spread it on plates, and cut it out in cakes of what shape you like, and dry them in a stove.
To make Savory Cakes.
Take an equal weight of eggs and sugar; separate the yolks and whites; put the sugar to the yolks and whites; put the sugar to the yolks, with some lemon peel finely chopped, powder of orange flowers, or a spoonful of the water; beat up this well together, and also the whites, which mix with the yolks, stirring continually, and half as much weight of flour as of eggs; pour it in the vessel it is to be baked in, well rubbed with butter; bake it in a soaking oven about an hour and an half; if it is of a good colour, you may serve it without garnishing, if not, as it may be too brown, or too pale it with white sugar.
