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                   PASTRY, CAKES, &C.            I
 which is next to you half way oer, 'and the other end over
 that, roll it onceor twice with the rolling-pin, then let it
 stand; this is called one turn; then in three minutes time,
 turn it again, and so proceed until you have given it six
 turns then roll it out any shape you please.
                      LEMON PUFFS.
   Half a pound of double refined sugar beat and sifted,
 grate into it the yellow rind of one large lemon, or two
 smaller ones, then whip up the white of an egg to a froth,
 and mix the three ingredients together, working them to
 the consistency of good paste; lay this on writing paper,
 bake it in a very slow oven; lay some round and some long,
 do not touch them with your hands.
                    MRS. HILL'S CAKES.
   A pound of flour, a pound of sugar, a quarter of a pound
 of butter, the yolks of two eggs, and the peel of two
 lemons cut very small, to be rolled into thin cakes; to be
 put into the oven to bake when the bread is drawn.
                    IRISH PLUM CAKE.
   Take one pound of butter beat to a cream, a pound of
sugar dried and pounded, eight eggs, if small ones nine, the
yolks beat, and the whites whisked to a light froth, one
pound of well dried currants, one nutmeg, a noggin of
brandy, two ounces of dried citron, the same quantity of
sweet almonds, one pound and a quarter of flour dried and
sifted; the almonds, citron and currants must be added just
before it is put in the oven.-
                        BISCUITS.
  A pound and a half of flour made wet with equal quan-
tities of milk and water moderately warm, made stiff, and