Sift into a pan five large tea-cupsful of flour, and rub into it one tea-cup of fresh butter; add two cups of powdered white sugar, and a handful or two of carraway seeds; wet it with an egg well beaten, and a little rose-water

Add, at the last, a small tea-spoonful of sal-aratus dissolved in a very little lukewarm water. Knead the whole well.

Roll it out into a sheet. Cut it into cakes with a stamp or a tumbler edge; put them into a buttered pan, and bake them about fifteen minutes. Instead of carraway seeds, you may use currants, picked, washed, and dried.