Sift a pound of flour into a large pan. Cut up a pound of butter
into a pound of powdered white sugar, and stir them to a cream.
Beat six eggs till very light, and then pour them all at once into
the pan of flour; next add the butter and sugar, with a large
table-spoonful of mixed mace and cinnamon, two grated nutmegs, and
a tea-spoonful of essence of lemon or a wine glass of rose water.
When all the ingredients are in, stir the mixture very hard with a
broad knife. Having floured your hands and spread some flour on
the paste-board, make the dough into long rolls, (all of equal
size,) and form them into rings by joining the two ends very
nicely. Lay them on buttered tins, and bake them in a quick oven
from five to ten minutes. Grate sugar over them when cool.