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To make rice cake.
[in pencil] Right
Take 15 eggs leaving out the white of half
of them, ten ounces of sugar sifted, the rind
of two lemons grated - half a pound of ground
rice, beat your eggs very well with a wisk,
then put in your sugar and peel then the flour,
and wisk it for an hour, butter your tin and
bake it in a quick oven- it must not lie
a minute without wisking til you put it
in the oven, for if it does the rice will fall
to the bottom of the cake and spoil it.

To make Gingerbread
[in pencil] Right
To 3 lb 1/4 Treacle put 4 lb Flour 1 lb 1/4 Butter
3 oz Carraway seeds 6 oz Candied Lemon 1 lb moist
Sugar 1/4 lb Ginger and 1 oz Pearl Ashes boiled
in a little Water. To be baked in a Tin lined
with paper buttered.

Vermicelli Pudding
[in pencil] Right 1836
Boil 2 oz of Vermicelli in a pint of milk