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Nine Eggs

Two ounces of Sugar.

One gill of warm Milk or Cream.

A good pinch of Salt.

Mix the salt and sugar with the warm milk or cream, put the flour on a slab, make a hole in the centre and mix in the butter warmed, the milk and the nine eggs. Work it lightly backwards and forwards to rub out all the lumps. Mix the sponge and the dough when thoroughly incorporated,* cover it over and set it in a cool place for twelve hours; then make it up and bake it in small moulds or in shapes like a penny loaf.

Bake it in a hot oven for about half an hour.

When it is ready for baking the paste will appear full of small globules of air, and be elastic to the touch.