[Modern cookery, in all its branches

To make very sweet rich sugar cakes mingle, first working it very small with the fingers, half a pound of butter with each pound of flour : if more than this proportion be used the paste will be too soft to permit the addition of the proper number of eggs. Next, blend thoroughly with these three-quarters of a pound of dry sifted sugar, and the grated rinds of two small fresh lemons (for lemon-cakes the strained juice of one is generally added), or a dessertspoonful of cinnamon freshly pounded ; or from one ounce to two ounces of carraway-seeds; or a similar proportion of the finest powdered ginger ; or three-quarters of a pound of very dry well cleaned currants. A slight pinch of salt should be thrown in with the sugar. If to be made into flat cakes proceed to moisten these ingredients gradually with from two eggs to four slightly whisked, and when they form a firm paste, proceed quickly to roll and to stamp them out with a cake tin; for as the sugar dissolves with the moisture of the eggs, the paste will otherwise become so lithe as to adhere to the board and roller. When it is to be merely dropped on the baking-sheets, it will require an additional egg or more. The cakes should then be placed quite two inches apart, as they will spread in the baking. Five ounces of butter with six of sugar to the pound of flour, two large eggs, and a small quantity of milk, will be sufficient for quite cheap sugar cakes : any flavour can be given to them as to those which precede, and they can be rendered more or less sweet to the taste by altering the proportion of sugar: this should always be sifted, or at least reduced quite to powder, before it is used for them. One ounce more of butter will render them very good. They should be rolled a quarter of an inch thick. Rich : to each lb. of flour, butter, \ lb. ; sugar, f lb. ; eggs, 2 to 4. (Lemon-rinds, cinnamon, carraway-seeds, or ginger, or currants at choice), small pinch of salt. Slow oven about 20 minutes. Obs. — The cakes should be but lightly coloured, and yet baked quite through. FLEAD OR FLEAD CAKES. These are very much served as a tea-cake at the tables of the superior order of Kentish farmers. For the mode of making them, proceed as for flead-crust (see Chapter XYI.) ; cut the cakes small with a round cutter, and leave them more than half an inch thick : if well made they will rise much in the oven. Bake them rather quickly, but keep them pale. Flour, 2 lbs.; lard, 1| lb.; butter, 6 oz. : baked 10 to 15 minutes. LIGHT BUNS OF DIFFERENT KINDS.