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Rock Cakes

No. 1.--Whisk three whole eggs till light. Mix with them half a pound of powdered sugar, a quarter of a pound of flour, and a table-spoonful of currants. Beat all thoroughly together, drop the dough in lumps upon a buttered tin, and with a fork make them look as rough as possible. Bake the cakes in a moderate oven, and when they are done enough store them in a tin canister till wanted for use. No. 2.--Beat four ounces of butter to cream. Add four ounces of sugar, two well-whisked eggs, a pound of flour, and a handful of currants, picked and dried. Beat the mixture thoroughly, and bake in small cakes as above. No. 3 (very plain).--Rub a little butter or dripping into a pound of flour. Add a pinch of salt, a tea-spoonful of baking-powder, a dessert-spoonful of sugar, two or three grates of nutmeg, and a handful of picked and dried currants. Mix the dry ingredients thoroughly, add milk or water to make a light dough, and bake immediately in a well-heated oven. No. 4.--Rub a quarter of a pound of butter into half a pound of flour, and add four ounces of moist sugar, a few currants, and a tea-spoonful of baking-powder. Mix to a stiff paste with an egg and a little milk. Bake as before.