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Classic
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page 38
into two pounds flour, one glass wine, one do. rose water, two do. emptins, a
nutmeg, cinnamon and currants.
Shrewsbury Cake.
One pound butter, three quarters of a pound sugar, a little mace, four eggs
mixed and beat with your hand, till very light, put the composition to one pound
flour, roll into small cakes--bake with a light oven.
N.B. In all cakes where spices are named, it is supposed that they be pounded
fine and sifted; sugar must be dryed and rolled fine; flour, dryed in an oven;
eggs well beat or whipped into a raging foam.
Diet Bread.
One pound sugar, 9 eggs, beat for an hour, add to 14 ounces flour, spoonful rose
water, one do. cinnamon or coriander, bake quick.
R U S K.--To make.
No. 1. Rub in half pound sugar, half pound butter, to four pound flour, add pint
milk, pint emptins; when risen well, bake in pans ten minutes, fast.
No. 2. One pound sugar, one pound butter, six eggs, rubbed into 5 pounds flour,
one quart emptins and wet with milk, sufficient to bake, as above.
No. 3. One pound sugar, one pound butter, rubbed into 6 or 8 pounds of flour, 12
eggs, one pint emptins, wet soft with milk, and bake.
No. 4. P. C. rusk. Put fifteen eggs to 4 pounds flour and make into large
biscuit; and bake double, or one top of another.
No. 5. One pint milk, one pint emptins, to be laid over night in spunge, in
morning, melt three quarters of a pound butter, one pound sugar, in another pint
of milk, add luke warm, beat till it rise well.
No. 6. Three quarters of a pound butter, 1 pound sugar, 12 eggs, one quart of
milk, put as much flour as they will wet, a spoon of cinnamon, gill emptins,
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