Imperials (Not Very Rich)

Instructions

1. Work into a pound of flour six ounces of butter.
2. Mix well with them half a pound of sifted sugar, six ounces of currants, two ounces of candied orange-peel, the grated rind of a lemon, and four well-beaten eggs.
3. Flour a tin lightly, and with a couple of forks place the paste upon it in small rough heaps quite two inches apart.
4. Bake them in a very gentle oven, from a quarter of an hour to twenty minutes, or until they are equally coloured to a pale brown.
5. Proportions: flour 1 lb.; butter, 6 oz.; sugar, 8 oz.; currants, 6 oz.; candied peel, 2 oz.; rind of 1 lemon; eggs, 4: 15 to 20 minutes.