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Derwentwater Cakes

Divide four eggs, beat up the yolks and whisk the whites to a froth. Rub half a pound of good fresh butter into one pound of flour, add half a pound of well-washed currants, and the same quantity of powdered sugar. Mix the flour with the eggs to a stiff paste. Roll and cut into small round cakes. Bake in a slow oven for fifteen minutes. Probable cost, 1s. 8d. Sufficient for one dozen or more cakes.