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Classic
Cook Books
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page 150
the fire to rise; then mould it, and roll it into cakes pretty thin; prick them
all over pretty much, or they will blister, and bake them a quarter of an hour.
Shrewsberry Cakes.
Take one pound of sugar, three pounds of the finest flower, a nutmeg grated, and
some cinnamon well beaten; the sugar and spice must be sifted into the flower,
wet it with three eggs, and as much melted butter as will make it of a good
thickness to roll into a paste; mould it well, and roll it; cut it into what
shape you please; perfume the cakes, and prick them before they go into the
oven.
Marlborough Cakes.
Take eight eggs, yolks and white, beat and strain them, and put them to a pound
of sugar, beaten and sifted; beat these three quarters of an hour together, then
put in three quarters of a pound of flour well dried, and two ounces of carraway
seeds; beat all well together, and bake it in broad tin pans, in a brisk oven.
Queen Cakes.
Take a pound of sugar, beat it fine, pour in yolks and whites of two eggs, half
a pound of butter, a little rose water, six spoonfuls of warm cream, a pound of
currants, and as much
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Classic
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