New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

them in a slow oven till quite dry and crisp. _Little Plumcakes, to keep long._ Dry one pound of flour, and mix with six ounces of finely pounded sugar, beat six ounces of butter to a cream, and add to three eggs, well beaten, half a pound of currants washed, and nicely dried, and the flour and sugar; beat all for some time, then dredge flour on tin plates, and drop the batter on them the size of a walnut. If properly mixed, it will be a stiff paste. Bake in a brisk oven. _Rusks._ Beat seven eggs well, and mix with half a pint of new milk, in which has been melted four ounces of butter; add to it a quarter of a pint of yeast, and three ounces of sugar, and put them, by degrees, into as much flour as will make a _very_ light paste, rather like a batter, and let it rise before the fire half an hour; then add some more flour to make it a little stiffer, but not stiff. Work it well and divide it into small loaves or cakes, about five or six inches wide and flatten them. When baked and cold, slice them the thickness of rusks, and put them in the oven to brown a little. _Note._ The cakes, when first baked, eat deliciously buttered for tea; or with carraways to eat cold. _A Biscuit Cake._ One pound of flour, five eggs well beaten and strained, eight ounces of sugar, a little rose or orange flower water; beat the whole thoroughly, and bake one hour. _Cracknuts._ Mix eight ounces of flour, and eight ounces of sugar; melt four ounces of butter in two spoonfuls of raisin wine; then with four eggs beaten and strained, make into a paste; add carraways, roll out as thin as paper, cut with the top of a glass, wash with the white of an egg, and dust sugar over. _Water Cakes._ Dry three pounds of fine flour, and rub into it one pound of sugar sifted, one pound of butter, and one ounce of carraway