2 oz. butter
2 oz. flour
* teaspoon baking powder
2 oz. soft sugar
3 eggs
lime-rind for flavouring
apricot jam

1. Beat the butter to a cream, add the sugar and then the flour and eggs. Keep beating the mixture until light and frothy.

2. Flavour to taste with chopped lime-rind.

3. Butter some small cups or tins, half fill them with the mixture and bake in a moderate oven until brown and firm to the touch.

4. Turn out and serve with a little Apricot Jam on the top of each cake. If needed add custard sauce.
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