Cornish Heavy Cakes.—Rub 6oz. to 8oz. butter lightly into 1lb. of flour, add a pinch of salt and ½lb. well washed and dried currants or sultanas; work it all to a nice dough with cold milk or single cream, roll it out ½in. thick on a well-floured board, and stamp it out in rounds with a tumbler or plain cutter, handling the pastry as little as may be. Bake in a quick oven, for twenty to thirty minutes, till of a pale golden shade. If the oven is not sufficiently hot, bake on a girdle or in a frying-pan; any-how, serve very hot. If to be used for tea, Cornish cooks very often stir 4oz. of very finely shred candied peel into the mixture.