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 in the middle of the flour, and put in a pint of good ale yeast; pour in the butter and milk, and make these into a paste, letting it stand a quarter of an hour before the fire to rise; then mould and roll it into cakes pretty thin; prick them all over, or they will blister, and bake them a quarter of an hour.

To make Strawberry Cakes.

Take half pound of butter, beat it to a cream, put in half a pound of flour, one egg, six ounces of loaf sugar, beat and sifted, half an ounce of caraway seeds mixed into a paste; roll them thin, and cut them round with a small glass, or little tins; prick them, and lay them on sheets of tin, and bake them in a slow oven.

Another Way.

Take two pounds of flour, a pound of sugar finely seered, and mix them together; take out a quarter of a pound to roll them in, then take four eggs well beat, four spoonfuls of cream and two rose water; beat them well together, mix them with the flour into a paste, roll them into thin cakes, and bake them in a quick oven.

To make Banbury Cakes.

Take half a peck of fine flour, three pounds of currants, a pound and an half of butter, a quarter of a pound of sugar, a quarter of an ounce of cloves and mace, three quarters of a pint of ale yeast, and a little rose water; boil as much milk as will serve to knead it, and when it is almost cold, put in as much caraway seed as will thicken it; work