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Queen's Drops

Beat half a pound of fresh butter to cream. Add eight ounces of finely-powdered sugar, a quarter of a nutmeg, grated, and, gradually, four well-beaten eggs. Beat the mixture for five or six minutes, then add lightly eight ounces of dried flour and two ounces of picked and dried currants. Drop the batter from the end of a spoon in small balls the size of a pigeon's egg, upon a baking-sheet spread with butter, and bake in a hot oven. When nearly cold, take the drops off the paper. Time to bake, ten to fifteen minutes. Probable cost, 1s. 8d.