Pound Cake

1 lb of butter, 1 lb of flour, 1 lb of sugar, 8 eggs, 1 wineglass of brandy (not if you are making this for children!), a little salt, the rind of two oranges or lemons rubbed on sugar.
Place the butter in a basin, and work it with a wooden spoon until it assumes the appearance of thick cream; then add the flour, sugar and eggs gradually; when the whole is thoroughly incorporated, add the brandy, rind and salt; mix well together and bake the cakes in any kind of mould (previously spread with butter), or in a tin hoop lined with buttered paper. Plums, currants, almonds, pistachio kernels, candied peel or dried cherries may be added. This should make two good-sized cakes.
Francatelli

Shrewsbury Biscuits

Weigh one pound of flour, into which rub half a pound of butter and six ounces or sugar, make a hole in the centre, into which break a couple of eggs, and add sufficient milk to form a flexible paste, which roll out to the thickness of a penny piece, and cut into small cakes with a round cutter; bake them in a moderate oven.
Ginger cakes are made precisely as the above, but adding half an ounce of ground ginger before mixing; and Cinnamon cakes by rubbing an ounce and a half of ground cinnamon after the paste is mixed.
Alexis Soyer

Apple Cheesecakes

1/2 lb of apple pulp, 1/4 lb of sugar, 1/4 lb of butter, 4 eggs, the rind and juice of 1 lemon.
Pare, core, and boil sufficient apples to make 1/2 lb when cooked; add to these the sugar, the butter, which should be melted, the eggs, leaving out 2 of the whites, and the grated rind and juice of 1 lemon; stir the mixture well; line some patty tins with puff pastry, put in the mixture and bake about 20 minutes. Makes 18-20 cheesecakes.
Mrs Beeton

Pastry Sandwiches

Puff pastry, jam of any kind, the white of an egg, sifted sugar.
Roll the pastry out thin; put half of it on a baking sheet or tin, and spread equally over it apricot, greengage, or any preserve that may be preferred. Lay over this another thin pastry; press the edges together all round and mark it in lines with a knife on the surface, to show where to cut it when baked. Bake for 20-30 minutes and a short time before being done, take out of the oven and brush it over with egg white and sifted sugar, and put it back in the oven to colour. When cold, cut into strips; pile these on a dish pyramidically, and serve. These strips, cut about two inches long, piled in circular rows, and a plateful of flavoured whipped cream poured in the middle, make a very pretty dish.
Mrs Beeton

Vol-au-vent of fresh strawberries

Fill warm vol-au-vent cases with chopped fresh strawberries, sugar to taste and topped with whipped cream.
Modified from Mrs Beeton