RICH SHORTBREAD.--Two pounds of flour, one pound butter, and quarter
pound each of the following ingredients:--Candied orange and lemon
peel, sifted loaf sugar, blanched sweet almonds and caraway comfits.
Cut the peel and almonds into thin slices, and mix them with one pound
and a half of flour and the sugar. Melt the butter, and when cool,
pour it into the flour, mixing it quickly with a spoon. Then with the
hands mix it, working in the remainder of the flour; give it one roll
out till it is an inch thick, cut it into the size you wish, and pinch
round the edges. Prick the top with a fork, and stick in some caraway
comfits; put it on white paper, and bake on tins in a slow oven.

SEED CAKE.--Take half a pound of butter and three-fourths of a pound
of sugar, creamed; three eggs, beaten lightly, and two tablespoonfuls
of picked and bruised caraway seed; dissolve half a teaspoonful of
soda in a cup of new milk; mix these well together until they are
about the consistency of cream; then sift in two pounds of flour, mix
well with a knife, and roll them out into thin cakes, about an inch in
thickness. Bake in a quick oven.

SPONGE CAKE.--Take sixteen eggs; separate the whites from the yolks;
beat them very lightly; sift into the yolks one pound of flour, adding
a few drops of essence of almond or lemon, to flavor with; then add
one pound and a quarter of pulverized loaf sugar; beat this well with
a knife; then add the whites whipped to a stiff froth. Have ready the
pans, and bake.

SPONGE CAKE, WHITE.--One and one-third coffee cups of sugar; one
coffee cup flour; whites of ten eggs; beat eggs and sugar as if for
frosting; add flour by degrees and bake.