Currant shortcake
Mash a quart of ripe red currants and stir into them two cups of granulated sugar. Cover and set aside for half an hour.
Make a dough as for quick biscuit, only using a tablespoonful more butter than usual. Roll into a large round biscuit about ten inches in diameter. Bake, and, as soon as done, split open, spread with butter and then with half the sweetened currants. Replace the top of the biscuit and pour the remainder of the currants and juice over and around the shortcake. Serve at once.