Cream a cupful of butter with two of sugar; stir into this the beaten yolks of three eggs; whip together well, and add a teaspoonful each of nutmeg and cloves. Beat in the whites alternately with two cupfuls of flour sifted twice with an even tea-spoonful of Cleveland's Baking Powder. The dough must be just stiff enough to roll out. Cut into round cakes, sift granulated sugar mixed with a little cinnamon on top, stick a currant, a blanched almond, or a raisin, in the centre of each, and bake in a quick oven.