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Cheapest Cake Without Eggs

2 pounds of light-bread dough. 8 ounces of sugar. 8 ounces of butter. 1 teaspoonful of carraway seeds. 1 pound of flour.

The difference between this and the preceding kind is that this makes a soft dough, to be handled and kneaded like bread, then baked in moulds. Brush over with a little meited lard when setting to rise.

These raised cakes are like fresh bread, cannot be sliced till a day or two old, without waste.

Once upon a time, so they say, an economical man fitted out his cow with a pair of green glass specta cles, and thus induced her to eat shavings, which looked like hay.

In the warm, moist gardens of the south of England the camomile flowers make pretty borders, and saffron grows like a weed. An infusion of saffron gives the color of eggs to cake, and the people who are glad there to sell their new-laid eggs are very well content with the substitute. Perhaps saffron also gives something of the taste of eggs. Italian vermicelli is colored with it.