(Can also be made in mini muffin tins or the bottoms of regular size muffin
tins).

Preheat the oven to 375F. Grease a madeleine pan or two mini muffin pans
and set away.

Cream the butter and sugar unitedly. Add the eggs one at a time, beating
well after each joining.

Stir in the currants, brandy, and rose water and mix good.

Sift the flour and nutmeg unitedly, then add to the butter assortment.

Scrape batter into the prepared tins, filling them no more than half wide-cut.

Bake for 10 to 15 proceedings, or until the edges are brownness.

Yields 20 small cakes

*self rising flour can be made so: Add 1 1/2 tsp baking powder and 1/2
tsp salt to 1 cup all aim flour