Rub three quarters of a pound of butter into a pound of sifted flour; mix in a pound of powdered sugar, and a large table-spoonful of powdered cinnamon. Mix it into a dough with three well beaten eggs. Roll it out into a sheet; cut it into round cakes, and bake them in a quick oven; they will require but a few minutes.
Melt a pound of butter by putting it into a skillet on hot coals. Then set it away to cool. Sift a quarter of a peck of flour into a deep pan, and mix with it a pound of powdered sugar and a table-spoonful of powdered cinnamon and mace. Make a hole in the middle, put in the melted butter, and mix it with a knife till you have formed of the whole a lump of dough. If it is too stiff, moisten it with a little rose water. Do not knead it; but roll it out into a large oval sheet, an inch thick. Cut it down the middle, and then across, so as to divide it into four cakes. Prick them with a fork, and crimp or scollop the edges neatly. Lay them in shallow pans; set them, in a quick oven and bake them of a light brown. This cake will keep a week or two.
You may mix in with the dough half a pound of currants, picked, washed, and dried.
Take a quart of strained honey, half a pound of fresh butter, and a small tea-spoonful of pearl-ash dissolved in a wine glass of water. Add by degrees as much sifted flour as will make a stiff paste. Work the whole well together. Roll it out about half an inch thick. Cut it into cakes with the edge of a tumbler or with a tin-cake cutter. Lay them on buttered tins and bake them with rather a brisk fire, but see that they do not burn.
Mix together half a pound of powdered sugar, and a quarter of a pound of butter; and add to them six beaten eggs. Then beat the whole very light; stirring into it as much sifted flour as will make a stiff batter; a powdered nutmeg, and a tea-spoonful of cinnamon; and eight drops of oil of lemon, or a table-spoonful of rose water. The batter must be very smooth when it is done, and without a single lump. Heat your wafer iron on both sides by turning it in the fire; but do not allow it to get too hot. Grease the inside with butter tied in a rag, (this must be repeated previous to the baking of every cake,) and put in the batter, allowing to each wafer two large table-spoonfuls, taking care not to stir up the batter. Close the iron, and when one side is baked, turn it on the other; open it occasionally to see if the wafer is doing well. They should be coloured of a light brown. Take them out carefully with a knife. Strew them with powdered sugar, and roll them up while warm, round a smooth stick, withdrawing it when they grow cold. They are best the day after they are baked.
If you are preparing for company, fill up the hollow of the wafers with whipt cream, and stop up the two ends with preserved strawberries, or with any other small sweetmeat.