Beat 1-1/2 pounds of sugar and 1/2 pound of butter to a cream; add 4
yolks of eggs, a pinch of salt and nutmeg. Stir in 1/2 pound of flour,
4 ounces of currants, 2 ounces of chopped almonds, 1 tablespoonful of
citron and candied orange peel chopped fine. Add the whites beaten
stiff and bake in small well-buttered cake-tins until done; then cover
with a thin icing.
Italian Sugar Cakes
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