Three pounds of flour, sifted.
One pound of butter.
A pound and a half of powdered sugar.
Half a pint of milk.
Two table-spoonfuls of brandy.
A small tea-spoonful of pearl-ash dissolved in water. Four table-spoonfuls of carraway seeds.
Cut the butter into the flour. Add the sugar and carraway seeds. Pour in the brandy, and then the milk. Lastly, put in the pearlash. Stir all well with a knife and mix it thoroughly, till it becomes a lump of dough.
Flour your paste-board, and lay the dough on it. Knead it very well. Divide it into eight or ten pieces, and knead each piece separately. Then put them all together, and knead them very well in one lump.
Cut the dough in half, and roll it out into sheets, about half an inch thick. Beat the sheets of dough very hard, on both sides, with the rolling-pin. Cut them out into round cakes with the edge of a tumbler. Butter iron pans, and lay the cakes in them. Bake them of a very pale brown. If done too much, they will lose their taste.
Let the oven be hotter at the top than at the bottom.
These cakes kept in a stone jar, closely covered from the air, will continue perfectly good for several months.
The weight of eight eggs in finely-pounded loaf sugar, and of four in dried flour; beat separately the whites and yolks; with the yolks beat the sugar for half an hour, then add the whites and the flour, and a little grated nutmeg, lemon-peel, or pounded cinnamon. Bake them in yellow tea-cups, or drop them upon paper, as the French biscuits.
Mix together one pound of dried and sifted flour, the same quantity of pounded and sifted loaf sugar, ten well-beaten eggs, and a few pounded cloves. Drop this upon floured tins, and bake it.
One pound of flour, half a pound of butter, the same quantity of finely-pounded sugar, and two eggs, without being beaten; make it all into a very stiff paste with cool water, roll it out, and to form the biscuits, roll a bit of the paste into a ball about the size of the yolk of an egg, flatten it a little, and place them upon tins to bake.
Pick and wash half a pound of currants, dry them well, rub a little flour with them, and put them with half a pound of powder-sugar, three-quarters of a pound of sifted flour, and half a pound of fresh butter; mix them into a paste with three eggs, roll it out to the thickness of the eighth of an inch, cut them into what shapes you please. Bake them of a light color in a hot oven.