5. CURRANT SANDWICH.
8 ozs. butter, 1 lb. flour, 1/4 lb. cane sugar, currants.
Mix flour and sugar, and rub in the butter. Mix with water to plastic dough. Divide dough into two cakes, 1 inch in thickness. Cover one evenly with currants, lay the other on top, and roll out to the thickness of one-third of an inch. Cut into sections, and bake in a hot oven for about 30 minutes.