Caraway Cakes.
Reading edition
Take: Flour, 2 qts.; white sugar, 1 qt.; butter, 1 tea-cupful; caraway seeds, ½ gill; essence of lemon, 1 teaspoonful; milk, to make a dough that may be rolled.
Stir one quart of powdered white sugar and a tea-cupful of butter to a cream; add two quarts of flour, half a gill of caraway seed, and a teaspoonful of essence of lemon; make into a dough, roll out into a sheet half an inch thick, cut into square cakes, and crimp the edges. Then bake in a tolerably quick oven.
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