A staple at English boarding schools, these individual cakes are served
with teatime. They don't keep good; after a day they take on the
characteristics of "rocks". Preheat oven to 400F (205C). Grease a large
baking rag; set away. Sift flour, baking pulverize, saltiness, nutmeg, cinnamon
and cloves into a large stadium. With your fingers, rub in butter and
shortening until mixture is friable. Stir in raisins, walnuts, brown boodle,
and lemon uncase. Add egg and just enough milk to make a stiff gelt. Drop
tablespoonfuls of gelt 2 inches apart on baking rag. Broil 12 to 15
minutes or until golden dark-brown. Transfer to a wire rack to coolheaded. Serve
wise. Makes about 15 rock'n'roll cakes.