Take of flour one pound; bi-carbonate of soda, two drachma; muriatic acid, two drachms; butter, six ounces. Water enough to bring it to the consistence required.

472. Bread Pudding

Unfer-mented brown bread, two ounces; milk, half a pint; one egg; sugar, quarter of an ounce. Cut the bread into slices, and pour the milk over it boiling hot; let it stand till well soaked, and stir in the egg and sugar, well beaten, with a little grated nutmeg; and bake or steam for one hour.

473. Sugar-Biscuits

Cut the butter into the flour. Add the sugar and carraway seeds. Pour in the brandy, and then the milk. Lastly, put in the pearl-ash. Stir all well with a knife, and mix it thoroughly, till it becomes a lump of dough. Flour your paste-board, and lay the dough on it. Knead it very well. Divide it into eight 0r ten pieces, and knead each piece separately. Then put them all together, and knead them very well into one lump. Cut the dough in half, and roll it out into sheets, about half an inch thick. Beat the sheets of dough very hard on both sides with the rolling-pin. Cut them out into round cakes with the edge of a tumbler. Butter iron pans, and lay the cakes in them. Bake them of a very pale brown. If done too much, they will lose their taste. Let the oven be hotter at the top than at the bottom. These cakes kept in a stone jar, closely covered from the air, will continue perfectly good for several months.