Weigh out a pound of sugar, three-quarters of a pound of butter--stir
them to a cream, then add three beaten eggs, a grated nutmeg, two
table-spoonsful of caraway seed, and a pint of flour. Dissolve a
tea-spoonful of saleratus in a tea-cup of milk, strain and mix it with
half a tea-cup of cider, and stir it into the cookies--then add flour to
make them sufficiently stiff to roll out. Bake them as soon as cut into
cakes, in a quick oven, till a light brown.