The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

quick. 144. _Cookies._ Stir together one cup of butter, two of sugar. Dissolve a tea spoonful of saleratus in a cup of milk, (water will do but the cake will not be as rich,) stir it into the cake, together with a table spoonful of caraway seed, and one egg beaten to a froth, knead in flour till of the right consistency to roll out easily. Lay the cake on a moulding board, and if you cannot roll it out without its sticking to the rolling pin, more flour should be added. Stamp and cut it into cakes, lay them on flat tins well buttered, bake them in a quick oven. 145. _New Year's Cookies._ Mix one pound of butter, a pound and three quarters of sugar, dissolve a couple of tea spoonsful of saleratus, in a pint of milk, and turn it on to the butter and sugar when well mixed, beat three eggs to a froth and stir them into the cake, with a grated nutmeg, and three heaping table spoonsful of caraway seed. Sift three pounds of flour and work into the cake with the hand. Roll them half an inch thick, and bake them immediately in a quick oven. 146. _Plain Tea Cakes._ Stir together half a tea cup of butter, two of sugar, turn in a tea cup of milk with a tea spoonful of saleratus dissolved in it, add one half of a grated nutmeg, and flour enough to enable you to roll it out, cut it into small cakes. 147. _Shrewsbury Cake._ Mix a pound of butter, with twelve ounces of sugar, add five eggs beaten to a froth, a little rosewater, or essence of lemon, and a pound of flour, roll the cake out thin, and stamp and cut it into cakes, and bake them in a quick oven. 148. _Tunbridge Cake._ Stir six ounces of butter with the same quantity of sugar, beat a couple of eggs and put in, together with a table spoonful of cream, and a little orange flower water, or essence of lemon; add three quarters of