Two-thirds of a pint of sweet butter.
A bit of sal volatile, the size of two large peas, dissolved in a tablespoonful of cold water.
Mix the butter and sugar to a cream, work in the flour, add the sal volatile, and cold water, if needed, for making a paste to roll. Beat the whole with a rolling-pin, roll it half an inch thick, cut it with a tumbler, wet the tops with milk, put them on buttered tins into a quick oven, and when done, heap a spoonful of jelly on the centre of each.
They are excellent for a dessert, or for evening parties.
An Apple Lemon Pudding.
Six spoonfuls of grated, or of cooked and strained apple. Three lemons, pulp, rind, and juice, all grated. Half a pound of melted butter. Sugar to the taste. Seven eggs, well beaten.
Mix, and bake with or without paste. It can be made still plainer by using nine spoonfuls of apple, one lemon, two-thirds of a cup full of butter, and three eggs.
Buttermilk Pop.
Rub an ounce of butter into a tea-cup of flour, wet it up to a thin paste with cold buttermilk, and pour it into two quarts of boiling fresh buttermilk. Salt to the taste.