1 cup of butter.

2 cups of sugar. 3 1/2 cups of flour. 1/2 cup of cream. 4 eggs.

1/2 pound of currants.

1/4 pound sweet almonds, blanched aud pounded.

1/2 teaspoonful soda, dissolved in hot water.

1 teaspoonful of cream of tartar, sifted in flour Rose-water, worked into almond-paste.

Beat butter and sugar to a cream, add the yolks and almond-paste. Whip all together for five minutes before putting in the cream, the soda-water, whites and flour alternately; finally the fruit dredged with flour. Stir thoroughly, and bake in small tins well buttered.

They should be done in from twenty to thirty minutes. Ice them with lemon frosting on the tops only.