6 ounces of butter or 5 ounces of dripping
1 pound of flour
6 ounces of moist sugar
2 eggs
1 teaspoonful of essence of lemon
1 1 / 2 teaspoonfuls of baking powder
milk
Rub the butter, flour, baking powder and sugar well together [ the flour should be dried and sifted].
Mix in the eggs well beaten, the essence of lemon and 1 / 2 a gill of milk.
Drop the cake mixture, which should be fairly stiff, upon a baking tin as roughly as possible and
bake for about a 1 / 4 of an hour in a rather quick oven.
Cooking time about 1 / 4 of an hour.
Sufficient for 24 cakes.
Currants or peel can be added
