CURRANT LOAF
- 3 cups Gold Medal Flour,
- ⅔ cup butter,
- ½ cup sugar,
- ½ teaspoonful salt,
- 1 cup cleaned currants,
- Grated rind 1 lemon,
- 2 teaspoonfuls baking powder.
Mix dry ingredients, rub in butter, add currants and lemon rind, mix to a very thick drop batter with cold milk. Turn into well-greased loaf-pan, bake 1 hour in moderate oven.