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TWO OLD ENGLISH CAKES.

Shropshire Mint Cakes. — This is a real English count! yside cake, and I am sure you will be delighted with it. First, we take the fill ins : To

twelve ounces of currants allow one and a half tablespoonsful of chopped green mint (use the young tops if possible), two ounces of candied peel which should be chopped finely, and a quarter of a pound of castor su

gar. Add one newly-laid egg. Mix the sugar, peel and- mint with the butter, using a fork. Next beat up the egg. Have some flaky pastry ready and cut it into rounds. Put a little of the mint mixture on each round, then draw the edges of the pastry together, turn over and flat ten slightly, so that the round cakes arc made. Brush over with beaten egg, set in a hot oven on a floured baking sheet and bake for 15 minutes. Cumberland Pasties. — Very similar to the above are ths currant pasties of -Cumberland. Here again, the flaky pastry is made first and is cut into rounds, like the mint cakes. Then each one is spread with butter, and finally sugar and currants are sprinkled on top. Instead of pinch ing the edges together, another round of pastry is placed on top and the edges 'crimped' with a fork. These pasties are then baked. Instead of individual pasties, however, some times a larger pasty is made on a dinner plate. Served cold1, but often as not piping hot, Cumberland pasties are delicious.

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