Shrewsbury Cakes.
Beat ½ lb. butter to a cream, mix it with 6 oz. sifted sugar, 8 oz. flour, pounded cinnamon, carraway seeds, 2 eggs, and a little rose water. Roll out the paste a ¼ inch thick, cut the cakes into shapes, and bake on tins in a slack oven.
Shortbread.
Melt 1 lb. butter and pour it on 2 lbs. flour, ½ a tea-cupful of yeast, and 1 oz. carraway seeds; sweeten to your taste, and knead well. Roll out thin, cut this into 4 pieces, pinch round the edges, prick well with a fork, and bake on tins.—Or: rub 1½ lb. butter, melted without water, into the 4th of a peck of flour, add 6 oz. sifted sugar, 2 oz. each of candied orange, citron and blanched almonds, all these cut in rather large pieces; work it together, but not too much, or the cake will not be crisp; roll the paste out, about 1½ inch thick, divide it into cakes, pinch the edges neatly, and mark them on the top with a fork; strew carraways, strips of citron, and little bits of almonds on the top, and bake on buttered papers.
Derby Short Cakes.
Rub 1 lb. butter into 2 lbs. flour, ½ lb. sifted sugar, 1 egg, and milk to make it into a paste. Roll out thin, cut the cakes in slices, and bake on tins, twenty minutes.
Cinnamon Cakes.
Beat 6 eggs, with a coffee-cupful of rose water, add 1 lb. sifted sugar, ¼ oz. pounded cinnamon, and sufficient flour to make it into a paste. Roll out thin, and stamp it into small cakes. Bake on paper.
Rout Cakes.
Beat 1 lb. butter to a cream, and stir in the yolks of 12 eggs, 12 oz. flour, some grated lemon peel, and a few pounded almonds, or some orange flower water. Mix well, and pour it into a mould not more than an inch high, and lined with paper; bake it, and when it has cooled, cut it into
