Preparation:

1. Mix the butter and sugar to a cream, and add the milk and saleratus.

 

2. Then beat three eggs, and grate in one nutmeg.

 

3. Rub in a heaping tablespoon of caraway seed.

 

4. Add flour enough to roll.

 

5. Make it one quarter of an inch in thickness, and bake immediately in a quick oven.

Like This Page? Bookmark it:

Preparation:

1. Boil a pound and a quarter of lump sugar, upon which you have rubbed the rind of a lemon, in half a pint of milk.

 

2. When cold, rub half a pound of butter with two pounds of flour, make a hole in the centre, pour in the milk, with as much carbonate of soda as would lie upon a sixpence, and a couple of eggs.

 

3. Mix the whole into a smooth paste, lay it out upon your baking-sheet in whatever flat shapes you please, and bake them in a very warm oven. The proper way to shape these biscuits is by wooden blocks having pineapples, leaves, and other devices carved on them.

Like This Page? Bookmark it:

Preparation:

1. One pound of flour, one pound of sugar, three quarters pound of butter, six eggs, two tea-spoons of cream of tartar, one of soda, half-cup of sweet milk.

 

2. Beat the cake thoroughly, and then stir in a small measure of hickory-nuts, first, of course, taking them from the shell.

 

3. Bake in a steady but not quick oven. This is a very fine cake.

J. June

Like This Page? Bookmark it:

Preparation:

1. Combine all ingredients.

 

2. Beat the mixture and bake it in pans.

 

J. June

Like This Page? Bookmark it: