In mixing the dough, you may add three table-spoonfuls of carraway seeds.
Wet a pound of sugar with two large tea-cups full of milk; and rub a pound of butter into two pounds of flour; adding a table-spoonful of cinnamon, and a handful of carraway seeds. Mix in the sugar, add a tea-spoonful of pearl-ash dissolved, and make the whole into a stiff dough. Knead it, and then roll it out into a sheet about half an inch thick. Beat it on both sides with the rolling-pin, and then cut it out with the edge of a tumbler into round cakes. Prick them with a fork, lay them in buttered pans, and bake them light brown in a quick oven. You may colour them yellow by mixing in with the other ingredients a little of the infusion of saffron.
Sift three pounds of flour into a large pan, and rub into it half a pound of butter, and half a pound of sugar. Beat two eggs very light, and stir them into a pint and a half of milk, adding two table-spoonfuls of rose water, and three table-spoonfuls of the best and strongest yeast. Make a hole in the middle of the flour, pour in the liquid, and gradually mix the flour into it till you have a thick batter. Cover it, and set it by the fire to rise. When it is quite light, put it on your paste-board and knead it well. Then divide it into small round cakes and knead each separately. Lay them very near each other in shallow iron pans that have been sprinkled with flour. Prick the top of each rusk with a fork, and set them by the fire to rise again for half an hour or more. When they are perfectly light, bake them in a moderate oven. They are best when fresh.
You can convert them into what are called Hard Rusks, or Tops and Bottoms, by splitting them in half, and putting them again into the oven to harden and crisp.
Cut up three quarters of a pound of butter in a quart of milk, and set it near the fire to warm, till the butter becomes soft; then with a knife, mix it thoroughly with the milk, and set it away to cool. Afterwards stir in two wine glasses of strong fresh yeast, and add by degrees as much sifted flour as will make a dough just stiff enough to roll out. As soon as it is mixed, roll it into a thick sheet, and cut it out into round cakes with the edge of a tumbler or a wine glass. Sprinkle a large iron pan with flour; lay the biscuits in it, cover it and set it to rise near the fire. When the biscuits are quite light, knead each one separately; prick them with a fork, and set them again in a warm place for about half an hour. When they are light again, bake them in a moderate oven. They should be eaten fresh, and pulled open with the fingers, as splitting them with a knife will make them heavy.
Sift two pounds of flour into a deep pan, and rub into it three quarters of a pound of butter; then mix in a pound of common white sugar powdered; and three table-spoonfuls of the best white ginger. Having beaten four eggs very light, mix them gradually with the other ingredients in the pan, and add a small tea-spoonful of pearl-ash melted in a wine glass of warm milk. Stir the whole as hard as possible. Flour your paste-board; lay the lump of dough upon it, and roll it out into a sheet an inch thick; adding more flour if necessary. Butter a large shallow square pan. Lay the dough into it, and bake it in a moderate oven. When cold, cut it into squares. Or you may cut it out into separate cakes with a jagging iron, previous to baking. You must be careful not to lay them too close together in the pan, lest they run into each other.