them while hot, in the bottom and round the sides of a dish, which has been rubbed with butter—put in your fruit, and lay slices of bread prepared in the same manner on the top: bake it a few minutes, turn it carefully into another dish, sprinkle on some powdered sugar, and glaze it with a salamander.

APPLE FRITTERS.

Pare some apples, and cut them in thin slices-} at them in a bowl, with a glass of brandy, some white wine, a quarter of a pound of pounded sugar, a little cinnamon finely powdered, and the rind of a lemon grated; let them stand some time, turning them over frequently; beat two eggs very light, add one quarter of a pound of flour, a table-spoonful of melted butter, and as much cold water as will make a thin batter; drip the apples on a sieve, mix them with the batter, take one slice with a spoonful of batter to each fritter, fry them quickly of a light brown, drain them well, put them in a dish, sprinkling sugar over each, and glaze them nicely.

BELL FRITTERS.

Put a piece of butter the size of an egg into a pint of water; let it boil a few minutes—thicken it very smoothly with a pint of flour; let it remain a short time on the fire, stir it all the time that it may not stick to the pan, pour it in a wooden bowl, add five or six eggs, breaking one and beating it in—then another, and so on till they are all in, and the dough quite light—put a pint of lard in a pan, let it boil,

make the fritters small, and fry them of a fine amber colour.

BREAD FRITTERS.

Cut your bread of a convenient size, pour on it some white wine, and let it stand a few minutesdrain it on a sieve, beat four eggs very light, add four spoonsful of wine, beat all well together—have your lard boiling, dip the bread in the egg, and fry it a light brown; sprinkle sugar on each, and glaze them.

SPANISH FRITTERS.

Make up a quart of flour, with one egg well beaten, a large spoonful of yeast, and as much milk as will make it a little softer than muffin dough; mix it early in the morning; when well risen, work in two spoonsful of melted butter, make it in balls the size of a walnut, and fry them a light brown in boiling lard eat them with wine and sugar, or molasses.

TO MAKE MUSH.

PUT a lump of butter the size of an egg into a quart of water, make it sufficiently thick with corn meal and a little salt; it must be mixed perfectly smooth—stir it constantly till done enough.

CAKES.

JUMBALS.

Put one pound of nice sugar into two pounds of flour; add pounded spice of any kind, and pass them

through a sieve; beat four eggs, pour them on with three quarters of a pound of melted butter, knead all well together, and bake them.

MACAROONE.

Blanch a pound of sweet almonds, pound them in a mortar with rose water; whip the whites of seven eggs to a strong froth, put in one pound of powdered sugar, beat it some time, then put in the almondsmix them well, and drop them on sheets of paper buttered; sift sugar over, and bake them quickly. Be careful not to let them get discoloured.

TO MAKE DROP BISCUIT.

Beat eight eggs very light, add to them twelve ounces of flour, and one pound of sugar; when perfectly light, drop them on tin sheets, and bake them in a quick oven.

TAVERN BISCUIT.

To one pound of flour, add half a pound of sugar, half a pound of butter, some mace and nutmeg powdered, and a glass of brandy or wine; wet' it with milk, and when well kneaded, roll it thin, cut it in shapes, and bake it quickly.

RUSK.

Rub half a pound of sugar into three pounds of flour—sift it, pour on half a pint of good yeast, beat six eggs, add half a pint of milk—mix all together, and knead it well: if not soft enough, add more milk—

it should be softer than bread; make it at night—in the morning, if well risen, work in six ounces of butter, and bake it in small rolls; when cold, slice it, lay it on tin sheets, and dry it in the oven.

GINGER BREAD.

Three quarts of flour, three quarters of a pound of brown sugar, a large spoonful of pounded ginger, one tea-spoonful of powdered cloves—sift it, melt half a pound of butter in a quart of rich molasses, wet the flour with it, knead it well, and bake it in a slack oven.

PLEBEIAN GINGER BREAD.

Mix three large spoonsful of pounded ginger, with three quarts of flour—sift it, dissolve three tea-spoonsful of pearl-ash in a cup of water, and pour it on the flour; melt half a pound of butter in a quart of molasses, mix it with the flour, knead it well, cut it in shapes, and bake it.

SUGAR GINGER BREAD.

Take two pounds of the nicest brown sugar, dry and pound it, put it into three quarts of flour, add a large cup full of powdered ginger, and sift the mixture; wash the salt out of a pound of butter, and cream it; have twelve eggs well beaten; work into the butter first, the mixture, then the froth from the eggs, until all are in, and it is quite light; add a glass of brandy, butter shallow moulds, pour it in, and bake in a quick

oven.

DOUGH NUTS—A YANKEE CAKE.

Dry half a pound of good brown sugar, pound it, and mix it with two pounds of flour, and sift it; add two spoonsful of yeast, and as much new milk as will make it like bread: when well risen, knead in half a pound of butter, make it in cakes the size of a half dollar, and fry them a light brown in boiling lard.

RISEN CAKE.

Take three pounds of flour, one and a half of pounded sugar, a tea-spoonful of cloves, one of mace, and one of ginger, all finely powdered—pass the whole through a sieve, put to it four spoonsful of good yeast, and twelve eggs—mix it up well, and if not sufficiently soft, add a little milk: make it up at night, and set it to rise—when well risen, knead into it a pound of butter, and two gills of brandy; have ready two pounds of raisins stoned, mix all well together, pour it into a mould of proper size, and bake it in an oven heated as for bread; let it stand till thoroughly done, and do not take it from the mould until quite cold.

POUND CAKE.

Wash the salt from a pound of butter, and rub it till it is soft as cream—have ready a pound of flour sifted, one of powdered sugar, and twelve eggs well beaten; put alternately into the butter, sugar, flour, and the froth from the eggs—continuing to beat them together till all the ingredients are in, and the cake