Take a Pint of Cream, and grate into it four Penny _Naples_ Biscuits; then take the Yolks of eight hard Eggs chopt and broken small; then beat four Eggs and put in two spoonfuls of Flour, and as much Powder of double-refined Sugar; then put in as much Syrup of Raspberries as you think proper to give it a Flavour and a Colour. If you find that your Composition is not thick enough, you may grate in more _Naples_ Biscuit. Mix all this well together, and, if you will, make a fine Crust roll'd thin and laid in a Dish, and bake it in a gentle Oven. _Parsnip-Cakes._ From the same. Scrape some Parsnip-Roots, and slice them thin, dry them in an Oven and beat them to Powder; mix them then with an equal quantity of Flour, and make them up with Cream and Spices powder'd; then mould them into Cakes, and bake them in a gentle Oven. _N.B._ The sweetness of the Parsnip Powder answers the want of Sugar. To make _Raspberry_ bak'd Cakes. From the same. Take Potatoes and boil them, and when they are peel'd, beat them in a Marble Mortar with half the Quantity of fine Sugar powder'd; then put in some of your Raspberry Syrup, till it is coloured with it, and make up your Cakes in fine Sugar powder'd. Then dry them, or bake them, in a gentle Oven, _Note_, these Cakes should be made thin. Of _Ortolans._ From Mr. _Renaud._ The _Ortolan_ is a Bird brought from _France_, and is fed in large Cages with Canary-Seeds till they become a lump of Fat; and when they are fully fatted, they must be killed, or else they will feed upon their own Flesh. When we kill them, you must take them by the Beak, and holding it close between your Finger and Thumb, the Bird will be stifled in about a Minute; then pick off the Feathers even those of the Head, and pass a fine Skewer through them, just under the Wings, and roast them quick; setting small Toasts under them to drip upon. Serve them with strong Gravey, and as much White Wine hot, and garnish with Slices of Lemon and Raspings of Bread sifted and toasted before the Fire. To make _Sugar Comfits_ of any Sort. From Mrs. _Anne Shepherd_ of _Norwich._ The Seeds which we generally make Comfitts of, are Carraways, Coriander and Anise-Seeds; these, when they are cover'd with Sugar, are call'd Comfits, (_Confects_). The Instruments to be employ'd for this Use, are first a deep-bottom'd Bason of Bell-Metal, or Brass, well tinn'd, to be hung over some hot Coals. Secondly, You must have a broad Pan to put hot Coals in. Thirdly, Provide a Brass Ladle to pour the Sugar upon the Seeds. Fourthly, You must have a Brass Slice to scrape off the Sugar that may chance to hang upon the side of the hanging Bason. Then take care that your Seeds are dry, or dry them well in your hanging Pan. To every quarter of a Pound of Seeds use two Pounds of fine Sugar beaten; unless to Anise-Seeds, use two Pounds of Sugar to half a Pound of Seeds.