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Rout Cakes

No. 1.--Beat half a pound of butter to cream, add half a pound of powdered sugar, one pound of flour, and half a pound of picked and dried currants. Mix the dry ingredients thoroughly, and make them into a stiff paste with three eggs beaten up with a glassful of brandy and a table-spoonful of rose or orange-flower water. Sprinkle some mixed flour and powdered sugar over a baking-tin, drop the preparation upon it in small knobs, and bake these in a quick oven.

No.2.--Beat four ounces of butter to cream, and add four ounces of sugar, six ounces of dried flour, the well-beaten yolks of six eggs, and a flavouring of grated lemon, pounded almonds, and orange-flower or rose-water. Beat the mixture briskly for a few minutes, and pour it into a shallow mould lined with buttered paper. Bake in a well-heated oven. Let the cake get cold, then cut it with a very sharp knife into small fancy shapes of any kind, and moisten these with white of egg beaten up with powdered white sugar. Crisp them before the fire, and when the icing is set put them in a cool dry place till wanted.