1 ounce carraway-seeds, mixed with the dry flour.
Mix well; roll into a very thin paste. Cut into round cakes, brush each over with the white of an egg, sift powdered sugar upon it, and bake in a brisk oven about ten minutes, or until crisp. Do not take them from the baking-tins until nearly cold, as they are apt to break while hot.
Ginger Cookies.
1 cup of butter.
2 cups of sugar, creamed with the butter.
¼ cup of milk, with a pinch of soda in it.
2 eggs.
1 table-spoonful ginger.
½ grated nutmeg.