Melt a pound of butter by putting it into a skillet on hot coals.
Then set it away to cool. Sift a quarter of a peck of flour into a
deep pan, and mix with it a pound of powdered sugar and a table-spoonful
of powdered cinnamon and mace. Make a hole in the middle,
put in the melted butter, and mix it with a knife till you have
formed of the whole a lump of dough. If it is too stiff, moisten
it with a little rose water. Do not knead it; but roll it out into
a large oval sheet, an inch thick. Cut it down the middle, and
then across, so as to divide it into four cakes. Prick them with a
fork, and crimp or scollop the edges neatly. Lay them in shallow
pans; set them, in a quick oven and bake them of a light brown.
This cake will keep a week or two.
You may mix in with the dough half a pound of currants, picked,
washed, and dried.