Scotch Cake
Take a pound of fresh butter, a pound of powdered white sugar, and two pounds of sifted flour. Mix the sugar with the flour, and rub the butter into it, crumbled fine. Add a heaped table-spoonful of mixed nutmeg and cinnamon. Put no water, but moisten it entirely with butter. A small glass of brandy is an improvement. Roll it out into a large thick sheet, and cut it into round cakes about the size of saucers. Bake them on flat tins, slightly buttered. This cake is very crumbly but very good, and of Scottish origin. It keeps well, and is often sent from thence, packed in boxes.