CARAWAY CAKES.

Take one pound of flour, three quarters of a pound of sugar, half a
pound of butter, a glass of rose-water, four eggs, and half a tea-cup
of caraway seed,--the materials well rubbed together and beat up. Drop
them from a spoon on tin sheets, and bake them brown in rather a slow
oven. Twenty minutes, or half an hour, is enough to bake them.


DOUGH-NUTS.

For dough-nuts, take one pint of flour, half a pint of sugar, three
eggs, a piece of butter as big as an egg, and a tea-spoonful of
dissolved pearlash. When you have no eggs, a gill of lively emptings
will do; but in that case, they must be made over night. Cinnamon,
rose-water, or lemon-brandy, if you have it. If you use part lard
instead of butter, add a little salt. Not put in till the fat is very
hot. The more fat they are fried in, the less they will soak fat.


PANCAKES.

Pancakes should be made of half a pint of milk, three great spoonfuls
of sugar, one or two eggs, a tea-spoonful of dissolved pearlash,
spiced with cinnamon, or cloves, a little salt, rose-water, or
lemon-brandy, just as you happen to have it. Flour should be stirred
in till the spoon moves round with difficulty. If they are thin, they
are apt to soak fat. Have the fat in your skillet boiling hot, and