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Rusks Made with Sour Cream

Rub five ounces of butter into a pound of flour till it is as fine as oatmeal. Add a pinch of salt, four table-spoonfuls of powdered sugar, and two ounces of candied peel finely shredded. Work all into a smooth lithe dough with two well-beaten eggs and a little more than half a pint of thick sour cream. At the last moment before baking the cakes add half a tea-spoonful of carbonate of soda mixed with a tea-spoonful of powdered sugar and a tea-spoonful of flour. Divide the dough into two or three cakes, and bake in a moderate oven. When done enough, take them out of the oven, tear in halves, and put them back again to crisp. Of course, the cream must not be in the least putrid when it is used. Time to bake, forty to fifty minutes.