Rub together, till white, a tea-cup of butter, two of sugar--then stir
in a couple of beaten eggs, a little flour, grate in a nutmeg--dissolve
a tea-spoonful of saleratus in a tea-cup of milk or water, strain it on
to the cake, then add flour till stiff enough to roll out easily. If you
cannot roll out the cake without its sticking to the board and
rolling-pin, (which should be previously floured,) work in more flour,
stamp and cut it into cakes--bake them in a moderately warm oven.