Obiainable everywhere. work in flour, rub in cool butter and knead together.
Leave pastry to rest in a cool place for half-hour. Roll out pastry and line a large baking tin well buttered or greased.
Filling—1 lb of curd or cream cheese, well drained, % pint milk, 34 lb sugar, 2 eggs, 2 oz corn flour, vanilla flavour, 2 oz currants, Put curd or cream cheese through a fine sieve with the milk, add gradually corn flour, sugar and egg yolks and stir carefully till well mixed, Add currants and fold in white of eggs well beaten, Place filling on pastry and bake in a moderate oven for about 50 minutes. These ingredients are sufficient for a large cake as made in Germany and cut into 8 to 10 pieces, If preferred, add a little rum to the currants, a pinch of cinnamon to the filling, or the rind of half a lemon rubbed. before the soft ball stage is reached. Keep the fruit well stirred until grains of sugar appear. Lift it out and leave to dry.
If the fruit is left to harden after the first boiling, it will be glace
Text read from the printed page and cleaned; old type leaves the occasional error.