SCOTCH QUEEN CAKE--Melt a pound of butter by putting it into a skillet on hot coals. Then set it away to cool. Sift two quarts of oatmeal into a deep pan, and mix with it a pound of powdered sugar and a table-spoonful of powdered cinnamon and mace. Make a hole in the middle, put in the melted butter, and mix it with a knife till you have formed of the whole a lump of dough. If it is too stiff, moisten it with a little rose water. Knead it well, and roll it out into a large oval sheet, an inch thick. Cut it down the middle, and then across, so as to divide it into four cakes. Prick them with a fork, and crimp or scollop the edges neatly. Lay them in shallow pans; set them in a quick oven and bake them of a light brown. This cake will keep a week or two.
You may mix in with the dough half a pound of currants, picked, washed, and dried.
HONEY CAKES.--Take a quart of strained honey, half a pound of fresh butter, and a small tea-spoonful of pearl-ash dissolved in a little sour milk. Add by degrees as much sifted flour as will make a stiff paste. Work the whole well together. Roll it out about half an inch thick. Cut it into cakes with the edge of a tumbler or with a tin cake-cutter. Lay them on buttered tins and bake them with rather a brisk fire, but see that they do not burn.
Mix together half a pound of powdered sugar, and a quarter of a pound of butter; and add to them six beaten eggs. Then beat the whole very light; stirring into it as much sifted flour as will make a stiff batter; a powdered nutmeg, and a tea-spoonful of cinnamon; and the juice of a lemon, or a table-spoonful of rose water. The batter must be very smooth when it is done, and without a single lump. Heat your wafer iron on both sides by turning it in the fire; but do not allow it to get too hot. Grease the inside with butter tied in a rag, (this must be repeated previous to the baking of every cake,) and put in the batter, allowing to each wafer two large table-spoonfuls, taking care not to stir up the batter. Close the iron, and when one side is baked, turn it on the other; open it occasionally to see if the wafer is doing well. They should be coloured of a light brown. Take them out carefully with a knife. Strew them with powdered sugar, and roll them up while warm, round a smooth stick, withdrawing it when they grow cold. They are best the day after they are baked.