CAKE, Spanish. — Take 12 eggs, % lb. of fine sugar✪ Rice Cakes, and mill them in a chocolate mill till they are of a lather ; mix in 1 lb. of flour, % lb. of pounded almonds, 2 ozs. each of candied orange- peel and citron, four spoonfuls of orange flower water, % oz. of cinnamon, and a glass of wine. Bake it in a slow oven. CAKES, Sugar. — Take a quarter of a pound of butter well worked ; mix it with a pound of brown sugar, an egg well beat, and as much flour, as it will take to make it stiff✪ Sugar Cakes : roll it thin, and cut with a tin mould ; bake the cakes in a slow oven. CAKE, to keep good a year. — Flour, butter, currants, raisins, sugar, of each, one pou^d ; one ounce of almonds blanched and dried before the fire, six eggs well beaten, orange peel, and lemon peel, of each one ounce. Beat the butter to a cream, and gradu- ally mix with the flour ; add a wine CAK CAT. S7 glass of brandy. This cake should not be cut under three months. CAKES, Tunbridge. — Rub 6 ozs. of butter into 1 lb. of flour ; then mix 6 ozs. of sugar, beat and strain two eggs, and make all into a paste. Roll it very thin, and cut with the top of a glass ; prick them, and cover with car- aways, or wash with the white of an egg, and sift white sugar over. CAKES, Victoria.— Boil half oz. of saffron in a pint of water ; strain, add loaf sugar, 1 lb. , then beat up six eggs In the sugar and water; rub K lb. of fresh butter in 1 lb. of flour, mix this with the rest, adding % lb. of currants, and 1 oz. of candied orange and lemon peel cut small. Make like a large bun, put it on an iron plate, and bake two hours and a quarter. CAKES, Water.— Dry 3 lbs. of fine flour, rub it into 1 lb. of sugar sifted, 1 lb. of butter, and 1 oz. of car- away seed. Make it into a paste with yA of a pint of boiling new milk, roll very thin, and cut into any size ; punch full of holes, and bake on tin plates in a cool oven. CAKES, Yorkshire. Two pounds of flour, mix with it four ounces of butter melted in a pint of good milk, three spoonfuls of yeast, and two eggs ; beat all well together, and let it rise ; then knead and make into cakes : let them rise on tins before you bake, in a slow oven. Another sort is made as above, leaving out the butter. The first is a shorter sort ; the last lighter. CALAMINE CERATE. Take of olive oil one pint, calamine prepared, and yellow wax, of each half a pound. Melt the wax with the oil, and as soon as the mixture begins to thicken, mix with it the calamine, and stir the cerate until it is cold. This is an excellent application for BURNS, and all cutaneous excoriations. CALF’S FEET, Boiled or Braised. — Bone them quite, and stuff them with forcemeat of whatever kind you please ; tie them in slices of lard with string or tape; boil them slowly in broth and sherry wine, sweet herbs, cloves, roots and onions ; serve with any sauce. When thus cooked, they may be broiled, dipped in butter, or with bread-crumbs. CALF’S FEET BROTH.— Boil two calves feet, quarter of a pound of veal, the same quantity of beef, the bottom of a penny loaf, three blades of mace, and a little salt, in three quarts of water, to three pints ; strain, and take off the fat. — Or put a cupful of the jelly into a saucepan, with a glass of sweet wine, a little sugar and nutmeg, and make hot ; beat into it gradually an egg, a little butter, a bit of lemon- peel grated ; and mix well.

AI-modernized reading of the original text

CAKE, Spanish. — Take 12 eggs, % lb. of fine sugar, and mill them in a chocolate mill till they are of a lather ; mix in 1 lb. of flour, % lb. of pounded almonds, 2 ozs. each of candied orangepeel and citron, four spoonfuls of orange flower water, % oz. of cinnamon, and a glass of wine. Bake it in a slow oven. CAKES, Sugar. — Take a quarter of a pound of butter well worked ; mix it with a pound of brown sugar, an egg well beat, and as much flour, as it will take to make it stiff : roll it thin, and cut with a tin mould ; bake the cakes in a slow oven. CAKE, to keep good a year. — Flour, butter, currants, raisins, sugar, of each, one pound ; one ounce of almonds blanched and dried before the fire, six eggs well beaten, orange peel, and lemon peel, of each one ounce. Beat the butter to a cream, and gradually mix with the flour ; add a wine CAK CAT. S7 glass of brandy. This cake should not be cut under three months. CAKES, Tunbridge. — Rub 6 ozs. of butter into 1 lb. of flour ; then mix 6 ozs. of sugar, beat and strain two eggs, and make all into a paste. Roll it very thin, and cut with the top of a glass ; prick them, and cover with caraways, or wash with the white of an egg, and sift white sugar over. CAKES, Victoria.— Boil half oz. of saffron in a pint of water ; strain, add loaf sugar, 1 lb. , then beat up six eggs In the sugar and water; rub K lb. of fresh butter in 1 lb. of flour, mix this with the rest, adding % lb. of currants, and 1 oz. of candied orange and lemon peel cut small. Make like a large bun, put it on an iron plate, and bake two hours and a quarter. CAKES, Water.— Dry 3 lbs. of fine flour, rub it into 1 lb. of sugar sifted, 1 lb. of butter, and 1 oz. of caraway seed. Make it into a paste with yA of a pint of boiling new milk, roll very thin, and cut into any size ; punch full of holes, and bake on tin plates in a cool oven. CAKES, Yorkshire. Two pounds of flour, mix with it four ounces of butter melted in a pint of good milk, three spoonfuls of yeast, and two eggs ; beat all well together, and let it rise ; then knead and make into cakes : let them rise on tins before you bake, in a slow oven. Another sort is made as above, leaving out the butter. The first is a shorter sort ; the last lighter. CALAMINE CERATE. Take of olive oil one pint, calamine prepared, and yellow wax, of each half a pound. Melt the wax with the oil, and as soon as the mixture begins to thicken, mix with it the calamine, and stir the cerate until it is cold. This is an excellent application for BURNS, and all cutaneous excoriations. CALF’S FEET, Boiled or Braised. — Bone them quite, and stuff them with forcemeat of whatever kind you please ; tie them in slices of lard with string or tape; boil them slowly in broth and sherry wine, sweet herbs, cloves, roots and onions ; serve with any sauce. When thus cooked, they may be broiled, dipped in butter, or with bread-crumbs. CALF’S FEET BROTH.— Boil two calves feet, quarter of a pound of veal, the same quantity of beef, the bottom of a penny loaf, three blades of mace, and a little salt, in three quarts of water, to three pints ; strain, and take off the fat. — Or put a cupful of the jelly into a saucepan, with a glass of sweet wine, a little sugar and nutmeg, and make hot ; beat into it gradually an egg, a little butter, a bit of lemonpeel grated ; and mix well.

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