CCXI sociable letters written by the thrice noble, illustrious, and excellent princess, the Lady Marchioness of Newcastle.

CLX.

MADAM,

YOu desire me to give my reason why much Cream is apt to make a Cake Heavy, I say, the same reason that much Butter makes Pye-crust Heavy, for it is much Moisture that causes such things to be Heavy, like as Dough is much Heavier than when it is throughly Baked, for the Fire Drying up the Moisture, causes it to be Light; also when the Sun Drinks up the Moisture of the Earth, it causes it to be Dusty, and Dust is Lighter than Water, and much Lighter than Dirt, which is Earth and Water mix'd together, for although Rarified VVater is so Light as to Ascend, yet when VVater is an United Body, it is Heavy, even so Heavy, as to Descend Weightily; Indeed Vapor one may say is the Dusty Part of Water; but leaving Dust and VVater, I return to Cake and Pye-crust, Cream and Butter; the more Cakes and Pies are Baked, the Lighter they will be, and

much Lighter, if the Flower be Dried before it is Mix'd, and by reason Cream and Butter are of a very Moist Nature, when there is much of them in Cakes, and such like Meats, it is not ea∣sily Dried up, which makes them require so much the more Baking and VVorking; but many Good Huswifes put the Fault in the Cream and Butter, when it is the Fault of the Oven, and many Impatient Huswives will have their Cake before it is Baked, they will not stay the time, their Appetites being Hotter than their Ovens; but there is an Old Saying, Too much Cost Spoils a Pudding, and in my Opinion, it is too much Hast that Spoils it, for Good Ingredi∣ents VVell ordered, cannot be Amiss. But, Ma∣dam, having had no Practice, I cannot have much Skill in these Meats, and 'tis Probable my Cook can give better Reasons than I can, yet howsoe∣ver to Obey your Commands, I have given you my Opinion, and rest,

Madam,

Your faithful Friend and Servant.