Rub thoroughly together two cups of flour, one tablespoonful of sugar, half a teaspoonful of salt, two tablespoonfuls of shortening, two teaspoonfuls of baking powder, two tablespoonfuls of currants or seedless raisins. Beat one egg and add to it half a cup of milk. Stir into the dry mixture till it makes a soft dough. Turn on to a floured board and knead for a minute, then roll out half an inch thick. Cut out the size of a breakfast plate and cook on a moderately hot griddle that has been lightly greased. When brown turn and cook on the other side. When done cut each cake into quarters and turn up so as to brown the cut edges. Split and butter and serve hot.
This can be cut in rounds with a biscuit cutter and cooked the same way.
A Paste to put on Buns when half baked
Mix two teaspoonfuls of cornstarch with one quarter of a cup of cold water. Pour over it three quarters of a cup of boiling water and cook a few minutes. Brush this over the half-baked buns, biscuits, or raisin bread, and sprinkle with sugar. Put back and finish baking.
CAKES AND GINGERBREADS
Whole Wheat Gingerbread
Put one cup of molasses and one third of a cup of shortening together in a saucepan on the stove to melt. While this is heating beat one egg and add it to one half cup of sour milk. Sift together one teaspoonful of ginger, a little clove, one half teaspoonful of salt, and one teaspoonful of soda. Add these to the hot molasses, and as it foams up pour it into the egg and milk and mix well. Add two cups of whole wheat flour and beat till smooth. Bake in a shallow pan in a moderate oven.