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600
MISCELLANEOUS
VALUABLE
RECEIPTS.
71
No.
130.
Qxam-
Cakes.
*
Beat
the
whites
of
9
eggs
to
a
stiff
froth
;
stir
it
gently
with
a
spoon,
lest
the
froth
should
fall
;
and
to
every
white
of
an
egg
grate the
rinds
of
2
lemons,
shake
in
gently
a
spoonful
of double-refined
sugar
sifted
fine
;
lay
a
wet
sheet
of
paper
on
a
tin,
and
with
a
spoon
drop
the
froth
in.
little
lumps
on
it
near
each
other
;
sift
a
good
quantity
of
sugar
over
them,
set
them
in
an
oven
after
the
bread
is
out,
and
close
up
the
mouth
of
it,
which
will
occasion
the
froth
to
rise.
As
soon
as
they
are
coloured
they
will
be
sufficiently
baked
;
lay
them
by
two
bottoms
to-
gether
on
a
sieve,
and
dry
them
in
a
cool
oven.
No.
131.
How
to
make
Muffins.
Mix
a
gill
of
fine
flour.
If
pints
of
w^arm
milk
and
water,
with
I
pint
of
good
yeast,
and
a
little
salt,
stir
them
together
for
a
quarter of
an
hour,
then
strain
the
liquor
into
a
quarter
of
a
peck
of
fine
flour;
mix
the
dough
well,
and
set
it
to'i-se
for
an
hour,
then
roll
it
up
and
pull
it
into
small
pieces;
make
them
up
in
the
hand
like
balls,
and
lay
flan-
nel
over
them
while
rolling
to
keep
them
warm.
The
dough
should
be
closely
covered
up
the
whole
time
;
when
the
whole
is
rolled
into
balls,
the
first
that
are
made
will
be
ready
for
baking.
When
they
are
spread
out
in
the
right
form
for
muffins,
lay
theni
on
tins
and
bake
them,
and
as
the
bottom
be-
gins
to
change
colour
turn
them
on
the
other
side.