Caraway Cakes.
Two quarts of flour.
One cup of butter.
One quart of rolled sugar.
Half a pint of caraway seeds.
A teaspoonful of essence of lemon.
Mix the sugar and butter to a cream, add the other materials, roll out, and cut into square cakes, and crimp the edges.
Sal volatile the size of a nutmeg, dissolved in a little hot water, improves this.
Fruit Drop Cakes.
Two pounds of flour.