Caraway Cake

Flour, 2 qts.;

White sugar, 1 qt.;

Butter, 1 tea-cupful;

Caraway seeds, ½ gill;

Essence of lemon, 1 teaspoonful;

Milk, to make a dough that may be rolled.

Stir one quart of powdered white sugar and a tea-cupful of butter to a cream; add two quarts of flour, half a gill of caraway seed, and a teaspoonful of essence of lemon; make into a dough, roll out into a sheet half an inch thick, cut into square cakes, and crimp the edges. Then bake in a tolerably quick oven.

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