Currant Cakes.
- 1 lb. flour.
- ½ lb. butter.
- ¾ lb. sugar.
- 4 eggs.
- ½ lb. currants, well washed and dredged.
- ½ teaspoonful soda dissolved in hot water.
- ½ lemon, grated rind and juice.
- 1 teaspoonful cinnamon.
Drop from a spoon upon well buttered paper, lining a baking-pan. Bake quickly.