a finer sort of bread, denominated from its flat round figure.

We meet with different compositions under the name of cakes; as seed-cakes, made of flour, butter, cream, sugar, coriander and caraway seeds, mace, and other spices and perfumes baked in the oven; plum-cake, made much after the same manner, only with fewer seeds, and the addition of currants; pan-cakes, made of a mixture of flour, eggs, &c.; fried; cheese-cakes, made of cream, eggs, and flour, with or without cheese-curd; butter, almonds, &c.; oat-cakes, made of fine oatmeal flour, mixed with yeast and sometimes without, rolled thin, and laid on an iron or stone to bake over a slow fire; sugar-cakes, made of fine sugar beaten and scarred with the finest flour, adding butter, rosewater, and spices; rofe-cakes, placenta, rofacia, are leaves of roses dried and pressed into a mass, sold in the shops for epiphanies.

The Hebrews had several sorts of cakes, which they offered in the temple. They were made of the meal either of wheat or barley; they were kneaded sometimes with oil and sometimes with honey. Sometimes they only rubbed them over with oil when they were baked, or fried them with oil in a frying pan upon the fire. In the ceremony of Aaron's consecration, they sacrificed a calf and two rams, and offered unleavened bread, and cakes unleavened, tempered with oil, and wafers unleavened anointed with oil; the whole made of fine wheaten flour. Ex. xxix. 1, 2.