Ingredients. - Half a pound of flour. Quarter of a pound of currants. Quarter of a pound of sugar. Two ounces of candied peel. Two tea-spoonfuls of baking-powder. One teaspoonful of grated nutmeg or ginger. Quarter of a pound of clarified dripping. One egg. Half a gill of milk.

Time required, half an hour.

To make Rock Cakes:

1. Put half a pound of flour into a basin.

2. Stir two teaspoonfuls of baking-powder into the flour.

3. Take a quarter of a pound of clarified dripping and rub it well into the flour with your hands until there are no lumps remaining.

4. Take a quarter of a pound of currants, put them in a cloth, rub them clean, and pick them over to see that there are no stones with them.

5. Add the currants to the flour, also one teaspoonful of ground ginger or grated nutmeg, and a quarter of a pound of crushed loaf sugar.

6. Take two ounces of candied peel, cut it in pieces, and add it to the other ingredients.

7. Mix all these ingredients together with a wooden spoon.

8. Break one egg into a cup, and beat it up with about half a gill of milk.

9. Pour this into the basin, and mix all well together into a very stiff paste.

10. Take a tin and grease it with dripping.

11. Divide the paste into small portions with two forks, and lay them in rough heaps on the tin.

12. Put them into the oven (the heat should rise to 240°) to bake for about fifteen minutes.

13. After that time, take them out of the oven, and the cakes are then ready for use.