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Sultana Cake

Rub three ounces of butter into eight ounces of flour, add four ounces of sultanas picked, and four ounces of castor sugar. Beat up two eggs well, strain them, and add a table-spoonful of milk to them. Add to the other ingredients, and incorporate thoroughly by beating for a few minutes. Line a cake-tin with buttered paper, and pour in the mixture, which should about half fill it. Bake in a moderate oven for three-quarters of an hour, covering the top with buttered paper when half done. Probable cost, 1s.