Dry.—Soak 1lb. of butter overnight in either orange flower or rose water, then rub it into 1lb. of fine flour mixed with 1lb. of caster sugar; beat the yolks of six eggs with a little brandy, and mix these into the flour, etc., adding, if liked, ½lb. of well washed and dried currants to the mixture (this is optional), and, lastly, mix in the whites of eight eggs beaten to a stiff froth. Bake half an hour in well-buttered tins, in a sharp, but not scorching, oven. This cake will keep for six months.