Ginger or Hunting Cakes.
To 2 lbs. sugar, add 1 lb. butter, 2 oz. ginger, and a nutmeg grated; rub these into 1 lb. flour, and wet it with a pint of warm cream, or as much as is sufficient; roll out in thin cakes, and bake in a slack oven.
Rough Cakes.
Rub 6 oz. butter into 1 lb. flour, ½ lb. sifted sugar, ½ lb. currants, and a little mace or lemon peel, break in 2 eggs, work it all into a rough paste, and drop on tins. You may add 1 oz. almonds.
Ginger Rock Cakes.
Pound 1 lb. of loaf sugar, leaving a part of it as large as hemp seed; beat the whites of 2 eggs to a froth, add a dessert-spoonful of refined ginger (sold by the druggists in bottles), mix well with a tea-spoon, drop it on tins, and bake in a moderate oven, a quarter of an hour.
Plain Biscuits.
To 1 lb. flour, put the yolk of 1 egg, and milk sufficient to mix it to a stiff paste, knead it smooth, then roll out thin, cut it in round shapes, prick with a fork, and bake them in a slow oven.—Or: to 1 lb. flour add ¼ lb. butter, beaten to a cream, 5 oz. loaf sugar, 5 eggs, and some carraway seeds: beat well for an hour, and pour the biscuits on tins, each one a large spoonful. If not sufficiently thin and smooth, add another egg, or a little milk.—Or: rub 4 oz. fresh butter very smooth into 8 oz. flour, add 3 oz. sifted sugar, and a table-spoonful of carraways: then add the yolks of 4 eggs, and a table-spoonful of cream. Bake in a quick oven.
Indian Corn Biscuits.
To ½ lb. butter, add 6 oz. pounded sugar, and 3 eggs; when well mixed, add ¾ lb. corn flour, a little nutmeg, and carraway seeds, beat well, and bake on little tins.—Or: into ¾ lb. flour, rub 4 oz. butter, add 4 oz. sifted sugar, and nearly 1 oz. carraway seeds; make into a paste with 3 eggs, roll out thin, and cut them in any shape you like.