Rub a pound of fresh butter into two pounds of sifted flour, and
mix in a pound of powdered white sugar, a grated nutmeg, a table-spoonful
of powdered cinnamon, and four large table-spoonfuls of
carraway seeds. Add a wine glass of rose water, and mix the whole
with sufficient cold water to make it a stiff dough. Roll it out
into a large sheet about a third of an inch in thickness, and cut
it into round cakes with a tin cutter or with the edge of a
tumbler. Lay them in buttered pans, and bake them in a quick oven,
(rather hotter at the bottom than at the top,) till they are of a
very pale brown.