place to rise. When quite light, and cracked all over the surface, mix in, alternately, a quarter of a pound of powdered white sugar, and a quarter of a pound of carraway seeds, a little of each at a time. Knead the dough well a second time, adding a small tea-spoonful of soda dissolved in a very little warm water. Cover it and set it to rise again. It will probably require now but half an hour. Transfer it to a circular tin pan, slightly buttered, and bake it in a loaf. It is best when eaten fresh, but not warm. It may be baked in a square pan, and cut into square pieces when cool.
CARRAWAY CAKE.—Sift half a pound of rice flour into a dish. In a deep pan cut up half a pound of fresh butter, and mix with it half a pound of powdered loaf-sugar. Having. warmed them slightly, stir together the butter and sugar till very light and creamy. Break five eggs, and beat them in a shallow pan till thick and smooth. Then stir them, gradually, into the pan of beaten sugar and butter, alternately with the flour; a little of each at a time. Add, by degrees, a tea-spoonful of powdered cinnamon and nutmeg mixed; a wine-glass of rose water or of rose-brandy, and half an ounce or more of carraway seeds thrown in a few at a time, stirring hard all the while. Butter a square iron pan; put in the mixture; set it in a rather brisk oven, and bake it well. When done, sift powdered sugar over it; and when cool, cut it into long squares.
WONDERS.—Cut up half a pound of fresh butter into a pound of sifted flour, and rub them well together with your hands. Mix in three-quarters of a pound of white sugar, and a large tea-spoonful of cinnamon. Add a glass of good white wine, and a glass of rose-water. Beat six eggs very lights and mix them gradually with
