To make Carraway Cakes.
STIR two pounds of white flour, and two pounds of coarse loaf
sugar well dried; after the flour and sugar is sifted and weighed,
then mingle them together, sift the flour and sugar together, throw
a hairsieve into the bowl you use in; to them you must have
two pounds of good butter, eighteen eggs, leaving out eight of
the whites; to these you must have four ounces of candied orange,
five or six ounces of carraway comfits: first work the butter with
rose-water, till you can see none of the water, and your butter
must be very soft; then put in flour and sugar a little at a time,
and likewise your eggs; but you must beat your eggs very well,
with ten spoonfuls of sack, so you must put in sack as you think
fit, keeping it constantly beating with your hand, till you have
put it into the hoop for the oven; do not put in your sweetmeats
and seeds, till you are ready to put into your hoops; take care to
have three or four doubles of cap-paper under the cakes, and but-
ter