To make a White Plumb Cake

Beat 4 lb of Butter into a cream, 4 lb of fine Flour well dry'd, 2 lb of Sugar sifted; to every pd. of Flour allow 8 Eggs, beat the whites by themselves; mix the whites & the above things together. Put the yolks into a pt of Sack with half an ounce of beaten Mace, the same weight of Nutmeg, a pd of blanch't Almonds cut thin, 1lb of Sweetmeats, & 4 lb of Currans well dry'd. Mix all these well together. Put it into yr Hoop & set it into a Quick Oven. Two hours will bake it. If it stands too long, twill not be white.

To Preserve Cherries, the German way.

Gather yr Morella Cherries very dry; take 6 lb & cut the Stalks half off; then put 'em into a quite new Barrell or wooden Bottle, it must be full with them; Then take 3 lb of double refin'd Sugar & boyl it to a candy heigth; when tis cold, pour it upon the Cherries. Stop 'em very close, & rowl the Barrels every day all ?each way, as long as you keep 'em. They should not be open'd of half a year.

To make little Curran Cakes {this recipe has been crossed through]

Take 1 1/2 lb of fine Flour, rub 1 lb of Butter well into it, put to it 1/2 a pd of fine Sugar sifted. Then take the Yolks of 4 Eggs, & 4 spoonfulls of Cream, & 1/2 a pd of Currans, & stir it altogether wth a Spoon. Let it stand 1/2 an hour to stiffen. Then take a peice and rowl it round in your hand, & flatten it, of the thickness you wou'd have your Cakes; then cut them round, Butter ye Tines, or Papers that you bake 'em on. Wash 'em over with Rose Water, & sift Sugar on them. You may put in Carraway Seeds, instead of Currans, if you please

To make Breakfast Cakes. Mr Amson +

Take abt. a pint of fine Flour, mix it well with warm new Milk not too thick, nor too thin; the yolks of 2 Eggs, & 3 spoonfulls of Yeast; let it stand 2 or 3 hours before the Fire, to rise well. Take it with a Spoon, & spread it in round Cakes; on yr Backstone, as thin as it can be spread. Bake them very lightly.

To make Pettit Choux

Make some Gravey, after this manner. Take 3 or 4 lb of lean Veal, with Carrots, Onion, & Butter; cover it close, & putt some Fire under & over it till it sticks to the Pan; then put in some boyling Broth, & let it stew till 'tis as good strength. When yr Gravey is thus made, take as many Eggs as will make it stiff enough to turn out of yr Cups; & beat the Eggs & Gravey well together; & strain it thro' a Cloth. Oyl yr Cups very well with a Feather, & set them by, to settle the Oyl; & see that it goes into every wrinkle of yr Cups. Then pour yr mixture into the Cups, & set them in hot Water, 'till 'tis stiff. Then turn them out into your Dish. The Sauce must be of ye same Gravey; only thicken'd wth Flour & Butter. made of a Light Brown, in the Tossing Pan