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Spice Cakes

Put one and one-fourth pound of flour in a basin and rub in one pound of butter with the hands until smooth, mix in one pound of well washed currants, one-fourth pound of moist sugar, one-third of a tablespoonful of pounded spice, one-half tablespoonful of yeast that has been dissolved in a little warm water, the beaten yolks of two and the white of one egg, together with one wineglassful of brandy. Stir the ingredients well and stand the mixture close to the fire, where it will rise for thirty minutes or so. Divide the cake mixture into small portions, mould these into nicely-shaped cakes, place them on baking-sheets and bake in a moderate oven. Leave the cakes until cold, then pile them on a dish, and serve.

Sponge-Cakes, Large Boil one pound of lump sugar in a teacupful of boiling water, and when boiling pour it over six eggs, whisk for half an hour; sift in slowly two tablespoonfuls of flour, grate the rind of one lemon and mix in. When well worked together put in a greased mould of any suitable shape and bake for three-quarters of an hour, or a little longer if required.