Rub a pound of fresh butter into two pounds of sifted flour, and mix in a pound of powdered white sugar, a grated nutmeg, a table-spoonful of powdered cinnamon, and four large table-spoonfuls of carraway seeds. Add a wine glass of rose water, and mix the whole with sufficient cold water to make it a stiff dough. Roll it out into a large sheet about a third of an inch in thickness, and cut it into round cakes with a tin cutter or with the edge of a tumbler. Lay them in buttered pans, and bake them in a quick oven, (rather hotter at the bottom than at the top,) till they are of a very pale brown. WHITE CUP CAKE. Measure one large coffee cup of cream or rich milk, (which, for this cake, is best when sour,) one cup of fresh butter; two cups of powdered white sugar; and four cups of sifted flour. Stir the butter and sugar together till quite light; then by degrees add the cream, alternately with half the flour. Beat five eggs as light as possible, and stir them into the mixture, alternately with the remainder of the flour. Add a grated nutmeg and a large tea-spoonful of powdered cinnamon, with eight drops of oil of lemon. Lastly, stir in a very small tea-spoonful of sal-aratus or pearl-ash, melted in a little vinegar or lukewarm water. Having stirred the whole very hard, put it into little tins; set them in a moderate oven, and bake them about twenty minutes. KISSES. Powder a pound of the best loaf-sugar. Beat to a strong froth the whites of eight eggs, and when it is stiff enough to stand alone, beat into it the powdered sugar, (a tea spoonful at a time,) adding the juice of two lemons, or ten drops of essence of lemon. Having beaten the whole very hard, drop it in oval or egg-shaped heaps upon sheets of white paper, smoothing them with the spoon and making them of a handsome and regular form. Place them in a moderate oven, (if it is too cool they will not rise, but will flatten and run into each other,) and bake them till coloured of a very pale brown. Then take them off the papers very carefully, place two bottoms (or flat sides) together, so as to unite them in an oval ball, and lay them on their sides to cool. To manage them properly, requires so much practice and dexterity, that it is best, when practicable, to procure kisses from a confectioner’s shop. MARMALADE CAKE. Make a batter as for queen-cake, and bake it in small tin rings on a griddle. Beat white of egg, and powdered loaf-sugar according to the preceding receipt, flavouring it with lemon. When the batter is baked into cakes, and they are quite cool, spread over each a thick layer of marmalade, and then heap on with a spoon tire icing or white of egg and sugar. Pile it high, and set the cakes in a moderate oven till the icing is coloured of a very pale brown. Instead of small ones you may bake the whole in one large cake. SECRETS.