Caraway Cakes (1)

Three quarters of a pound of flour, half a pound of butter well rubbed into it, a quarter of a pound of sifted loaf sugar, and some caraway seeds; make these into a stiff paste with a little cold water, roll it out two or three times, cut it into round cakes, prick them, and bake them upon floured tins. For a change, currants may be substituted for the caraway seeds.

Caraway Cakes (2)

Mix half a pound of sifted loaf sugar with a pound of flour and a quarter of a pound of butter, add some caraway seeds; make it into a stiff paste, with three well-beaten eggs, and a little rose water; roll it out thin, cut it into round cakes, prick them with a fork, and bake them upon floured tins in a quick oven.