A 1/4 lb. of potato flour, the same quantity of very fine wheatmeal (sift the latter through a sieve if not very fine), 4 oz. of castor sugar, 4 oz. of butter, the juice of 1/2 a lemon, 1 dessertspoonful of ground bitter almonds, and 1 egg. Cream the butter, which is done by beating the butter round the sides of the pan with a wooden spoon until it is quite creamy, add the egg well beaten, the lemon juice, then the sugar, meal, potato flour, and bitter almonds. Beat the mixture from 20 minutes to 1/2 an hour, then drop small lumps of it on floured tins, and bake the little cakes from 10 to 15 minutes.

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