Sugar Cakes

Make a ring with two pounds of flour; in the center place one pound of sugar, half a pound of butter, two eggs, four yolks, three-quarters of an ounce of salaratus, a quarter of an ounce of dissolved carbonate of ammonia, the peel of a lemon and a little milk; mix all well together to have a smooth paste; lay this aside in a stone crock, and just when ready to use roll it out very thin and cut it into rounds with a two and a half inch diameter channeled pastry cutter (Fig. 16), and from the center remove small pieces with a three-quarter of an inch diameter cutter. Range these rings on a buttered sheet, and bake in a hot oven.