Ingredients. - Quarter of a pound of butter. Quarter of a pound of castor sugar. Six ounces of flour. One teaspoonful of pounded cinnamon and mace. One egg.

Time required, about half an hour.

To make Shrewsbury Cakes :

1. Put a quarter of a pound of butter and a quarter of a pound of castor sugar into a basin, and beat them together till the mixture is of the same consistence as cream.

N. B. - If the butter is very hard, it might be beaten over hot water.

2. Add to the mixture one egg and about a teaspoonful of pounded cinnamon and mace (mixed together), and beat all well together.

3. Now stir in smoothly, by degrees, six ounces of flour.

N. B. - Be careful not to let it get lumpy.

4. Flour a board and turn the paste out on to it.

5. Flour a rolling-pin and roll out the paste as thin as possible.

6. Dip a cutter, or wineglass, in flour, and cut the paste into biscuits or cakes.

7. Grease a baking-tin with dripping or butter, and put the cakes on it.

8. Put the tin into the oven (the heat should rise to 240°) to bake for about twenty minutes. They should be a light-brown when baked.

9. The cakes are then ready for use.