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Queen Cakes

Beat half a pound of butter to a cream. Add gradually half a pound of loaf sugar, one pound of dried flour, half a pound of picked currants, and a flavouring of either grated lemon-rind, grated nutmeg, or almonds. Beat the yolks and whites of three eggs, first separately, and afterwards together. Mix with them a tea-spoonful of carbonate of soda, which has been dissolved in a table-spoonful of hot milk, and a small tea-spoonful of thick cream. Stir this mixture into the cake, and beat thoroughly for several minutes. Butter some small queen-cake tins or patty-pans, half fill them with the batter, and bake in a brisk oven for about twenty minutes. Queen-cake tins are generally made heart-shaped. Probable cost, 2s. 4d. for this quantity.