Wet a pound of sugar with two large tea-cups full of milk; and rub
a pound of butter into two pounds of flour; adding a table-spoonful
of cinnamon, and a handful of carraway seeds. Mix in the
sugar, add a tea-spoonful of pearl-ash dissolved, and make the
whole into a stiff dough. Knead it, and then roll it out into a
sheet about half an inch thick. Beat it on both sides with the
rolling-pin, and then cut it out with the edge of a tumbler into
round cakes. Prick them with a fork, lay them in buttered pans,
and bake them light brown in a quick oven. You may colour them
yellow by mixing in with the other ingredients a little of the
infusion of saffron.