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Tunbridge Cakes

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







One pound and a half of flour, one pound of butter; rub the butter into

the flour; strew in a few caraways, and add the yolks of two eggs, first

beaten, and as much water as will make it into a paste: roll it out

thin, and prick it with a jagging iron; run the cakes into what shape

you please, or cut them with a glass. Just as you put them into the

oven, sift sugar on them, and a very little when they come out. The oven

must be as hot as for manchets. Bake them on paper.











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