MUFFINETTES

Take 1 lb. of plain flour, 1 breakfastcupful cornflour, 1 teaspoonful baking powder, 8oz. butter, 1 egg, a few drops of essence of lemon, a little salt, and 1 ½ gills of cold water. Rub half the butter into the flour, also baking powder, salt, essence of lemon, and the egg well beaten; then mix together with the water and roll into a paste. Place a third of the remaining butter in the centre, dredge with flour, fold the paste over it, and roll out again. Repeat this until the butter is all used. Make into round cakes about half an inch thick, bake a light brown in a moderate oven. When done, split and butter them, and pile on a muffin dish and serve very hot.