TAKE a pound of butter, and rub it into an equal weight of flour, with a spoonful of good barm. Warm some cream, and make it into a light paste. Set it to the fire to rise, and when you make them up, take four ounces of carraway comfits, work part of them in, and strew the rest on the top. Make them into round cakes, about the size of a French roll. Bake them on sheet tins, and they will eat well hot either at breakfast or tea in the afternoon.