f.14v

To make Mrs Bennits Cake
Take 3 pound & a half of flower 4 ounces of sugar & one
peny worth of cloves & mace a little salt & if you
please a little musk mix these together take one
pound of sweet butter and one pint of the thickest crame
& set them over the fire untill the butter be luke warme
keeping them stiring the yolks of 8 eggs beaten with rose
water & strane them into 3 quarter of a pint of ale
yeast which being done put the crame & butter thereto
but be carefull it be but only luke warm for fear of
scalding the yeast & so mixed pour them into the flower
then set it by the fire that it may rise then put thereto
3 pounds & a half of Corrance being washed and dried & set upon
Coles to be warm the mingle altogether pouer it upon
3 sheets of paper laid one upon another your oven being
as hot as for man[she]t & let it stand a full hour in the oven
& if you please ise it over with rose water & fine sugar &
put it in the oven to dry . . . . .

To make the Lady Harves Lite Cake
Take 2 pound of flower & dry it very well put to it a pound &
half of currans a pound of lase sugar serced very fine 2 pound
butter 6 eggs with 2 of the whights put in 2 spoonfuls
of vinegar into your eggs whisk it up to a froth & put
in a nutmeg a little sinnamont & mace you must plaits
or pans redy butter a spoonfull & enough for one your butter
& flower must be rubbed together . . . .

To make Clear Cakes of Gooseberrys
Take your Gooseberrys & cut off the tops & stalks & put into as
much water as you would have liquor & set it on a quick
fire to boil as you do your jelley for pipens make it very
strong of the Gooseberrys then strain it off through a flannell
then have some Double refined sugar & wett it in waler
set it boil to a Candey to every pound of sugar you must put
to a pint of your Gooseberry liquor when your suger is
boild to a Candy stiring it well on the fire till your