Spanish Bunn, No. 1

One and a quarter pounds of flour, half a pound of butter, one pound of sugar, five eggs, a teacup of cream. Warm the cream sufficiently to melt the butter, and whilst warm, stir in the sugar. When cool, stir in the flour, then the eggs beaten light; then add a wine-glass of mixed wine and brandy, and last two teaspoons of cream of tartar dissolved in a tablespoonful of hot water; then a teaspoonful of soda also dissolved in half a tablespoon of hot water; beat all well together, and add a teacup of currants washed and dried with a tablespoonful of flour stirred through them. Bake immediately in flat tins.

Spanish Bunn, No. 2

Six ounces of butter, one pound of sugar, three-quarters of a pound of flour, four eggs, one cup of cream and one of currants, two teaspoonsful of cream of tartar, and one of soda. Beat together the butter, sugar and yolks of eggs, then add the cream, beat it in, and the flour with the cream of tartar sifted through it, then the whites of the eggs beaten light; and when well mixed, stir in the soda dissolved in a little rose-water, and last the currants. Ice whilst warm. Bake in flat tins. Very fine.

Spanish Bunn, No. 3

Three-quarters of a pound of sugar, a quarter of a pound of butter, one pound and a quarter of flour, four eggs, a teacup of currants, half a nutmeg grated, a little cinnamon, a wine-glass of milk and one of brandy. Melt the butter and sugar in the milk, sift the cream of tartar with the flour, and stir it in alternately with the eggs (which are to be beaten separately and then together), then add the spice and brandy, last the soda dissolved in a little rose-water. Beat all well together, and add the currants, and bake in a quick oven in flat tins twenty minutes.