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Cracknels

Beat eight eggs with eight table-spoonfuls of rose-water and a grated nutmeg. Mix with them just over two quarts of flour with sufficient cold water to make a stiff paste. Mix with the paste two pounds of butter, and make it into cracknels. Put them into a pan of boiling water, and boil them until they swim. Then put them into cold water, and, when they are hardened, dry them, and bake them on tinplates in a moderate oven. Time to bake, about a quarter of an hour. Probable cost, 5s. for this quantity.