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QUEEN CAKES (another way) (Put half a pound of fine flour)

Put half a pound of fine flour into a bowl. Mix with it a small pinch of salt, half a pound of loaf sugar, pounded and sifted, six ounces of currants, picked and dried, and a flavouring of either powdered cinnamon, grated nutmeg, grated lemon-rind, or pounded almonds. Mix the dry ingredients thoroughly. Cut half a pound of fresh butter into small pieces, beat to a cream, and add gradually five well-beaten eggs, two table-spoonfuls of rose-water or brandy, and the strained juice of a lemon. Stir the flour, spice, etc., gradually into this mixture, and beat the batter for several minutes. Butter some queen-cake tins, half fill them with the batter, and bake in a brisk oven. When done enough, turn them out, and place them upside down to cool. If liked, these cakes may be coated with icing after they are baked. To do this put the white of an egg into a bowl, and mix gradually with it a quarter of a pound of finely-sifted loaf sugar, and a dessert-spoonful of lemon-juice, and work these together with a spoon until the paste is white, shining, and thick. Spread a little of this upon the cakes, and put in a cool oven, or in a warm screen, to dry. Time to bake the cakes, fifteen to twenty minutes. Probable cost, 2s. 2d.