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Portuguese Cakes

Beat half a pound of fresh butter to a cream. Add half a pound of powdered and sifted sugar, half a pound of fine flour, and the yolks of five eggs. Beat the ingredients thoroughly, and mix in gradually a table-spoonful of orange-flower water, a glass of sherry, four ounces of picked and dried currants, and last of all the whites of the eggs, which have been beaten to a firm froth. Beat the mixture for some minutes, pour it into small buttered tins, and bake in a brisk oven from fifteen minutes to half an hour, according to the size of the tins. Probable cost, 1s. 10d., exclusive of the sherry.