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.