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Irish Luncheon Cakes

Mix two pounds of dried flour with a quarter of a pound of powdered sugar and a tea-spoonful of salt. Rub into the flour a quarter of a pound of fresh butter, and add half a pound of clean currants, an ounce of candied peel, and a tea-spoonful of carbonate of soda. Mix these ingredients with the whites of four eggs whisked to a stiff froth, and as much buttermilk as will make the dough of a moderate firmness. Half fill buttered tins, and bake in a tolerably quick oven to a light brown. Time, one hour to bake. Probable cost, 1s. 6d. Sufficient for two cakes.