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New Year's Cookies

Warm slightly three-quarters of a pound of butter and beat it until creamy with one pound of caster-sugar; beat three eggs well and mix them with the butter; then stir in slowly one pint of the best sifted-flour and one tablespoonful of caraway seeds. Stir one teaspoonful of saleratus in one teacupful of milk until well dissolved, then strain it, stir in one-half teacupful of cider with it and mix gradually in with the other ingredients. Work the mixture well, adding more flour if required to bring it to the desired stiffness. Sprinkle some flour over the table, place the paste on, roll it out and cut into round cakes. Butter a baking-sheet, lay on the cakes and bake them in a quick oven. When a trifle browned, arrange the cakes on a dish, and serve hot.