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Small Caraway Cakes

(Confectionary.) - (The Lady's Own Cookery Book)







Take one quart of fine flour, fourteen ounces of butter, five or six

spoonfuls of ale yest, three yolks of eggs, and one white; mix all these

together, with so much cream as will make it into a paste; lay it before

the fire for half an hour; add to it a handful of sugar, and half a

pound of caraway comfits; and when you have worked them into long cakes,

wash them over with rose-water and sugar, and pick up the top pretty

thick with the point of a knife. Your oven must not be hotter than for

manchet.











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