CLOVE CAKES.—
Rub a pound of fresh butter (cut up) into three pounds of sifted flour; adding, by degrees, a pound of fine brown sugar, half an ounce of cloves ground or powdered, and sufficient West India molasses to wet the whole into a stiff dough, mixing in at the last a small tea-spoonful of sal-aratus dissolved in tepid water. Roll the dough out into a sheet of paste, and cut out the cakes with a tin stamp, or with the edge of a tumbler. Put them in buttered pans, and bake them a quarter of an hour or more. They will continue good a long time, if kept dry, and are excellent to take to sea.