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QUEEN CAKES (another way) (Wash a pound of fresh butter)

Wash a pound of fresh butter in rose-water. Beat it to a cream, and mix with it first the whites of eight eggs which have been whisked to a solid froth, and afterwards the beaten yolks of the eggs. Add gradually a pound of dried flour, a pound of picked and dried currants, and a pound of powdered and sifted sugar, and beat the mixture well between every addition. Butter the queen-cake tins, or, failing these, some small tartlet-tins, half fill them with the batter, and bake in a brisk oven. Just before the cakes are put into the oven, sift a little finely-powdered sugar over them. Time to bake, fifteen to twenty minutes. Probable cost, 3s. 8d.