10. PORTUGAL CAKES.

Mix into a pound of fine flour, a pound of loaf sugar, beat and

sifted, and rub it into a pound of butter, till it is thick, like

grated white bread; then put to it two spoonsful of rose-water, two

of sack, and ten eggs: work them well with a whisk, and put in eight

ounces of currants. Butter the tin pans, fill them half full, and

bake them. If made without currants they will keep a year.