Breakfast, Luncheon and Tea

by Marion Harland

Rich Drop Cakes.

1 pound of flour.

1 pound of powdered sugar.

¾ pound of butter.

½ pound of currants, washed and dried.

4 eggs, beaten very light.

Juice of 1 lemon, and half the grated peel.

½ teaspoonful of soda, wet up with hot water.

Dredge the currants, and put them in last of all. Drop the mixture by the spoonful, upon buttered paper, taking care that they are not so close together as to touch in baking.