Name: Lunch Cakes
Ingredients: one side of the cakes pressed into the mixture before baking

Lunch Cakes

Ingredients

one side of the cakes pressed into the mixture before baking

Directions

Take ½ the sugar and a little more flour in rich small cakes, or cream cookies, and roll to ½ or 1 in. in thickness. Cut of the size to fit tins, crinkle edges or press with fork, crease in squares and bake in moderate oven. Caraway or other flavoring may be used. Chopped nuts, a little sugar and ground or shredded citron may be mixed on a board or flat pan and one side of the cakes pressed into the mixture before baking. Set in cold place before rolling out.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.