For _Rusks_, or _Tops and Bottoms_. Beat up four eggs with half a pint of new milk, in which a quarter of a pound of butter has been melted; add two table-spoonfuls of yeast, and three ounces of sugar. Mix with this as much flour as will make a very light batter, and set it before the fire for half an hour; then add a little more flour, to make it stiff enough to work. Knead it well, and, if wanted for _rusks_, roll it into cakes about six inches long and two broad; when baked and cold, cut them into slices, and dry them in a slow oven. For _tops and bottoms_, make the dough into little square cakes, and flatten them. When baked, just cut them slightly round, and then tear them in two, and put them again into the oven. To make _Banbury Cakes_. Set a sponge with two table-spoonfuls of thick purified yeast, half a pint of warm milk, and a pound of flour. When risen, mix with it half a pound of currants, well cleaned and dried, half a tea-spoonful of salt, half a pound of candied orange and lemon shred small, one ounce of spice, such as powdered cinnamon, allspice, ginger, and nutmeg, or mace. Mix the whole well together with half a pound of honey. Roll out puff paste a quarter of an inch thick; cut it into rounds with a tin cutter about four inches across; lay on each with a spoon a small quantity of the mixture; close it round with the fingers in an oval form; place the joining underneath; press it gently with the hand, and sift sugar over. Bake them on a baking-plate a quarter of an hour in a moderate oven, and of a light colour. For _Bath buns_. Rub half a pound of butter in a pound and half of flour, quarter of a pound of powdered sugar, a little salt, and half an ounce of caraway seeds. Beat the yolks of four eggs and three whites; put half a pint of warm milk to four spoonfuls of good yeast; when settled, pour it off on the eggs, and mix all into the middle of the flour till about a third of the flour is mixed in. Cover it with flannel, and set it before the fire to rise, about half an hour, then mix all up, and cover it till well risen. Make up the buns, and set them before the fire on a baking-tin about a quarter of an hour; bake them in a quick oven; when done, brush them over with sugar and beaten egg. For _Oat cakes_. Merely mix oatmeal and water together till about as thick as ordinary dough, then roll out as thin as possible, and bake on a hot flat iron called a girdle, hung over the fire. A few eggs are sometimes added to make what is called in Scotland Car cake.