CURRANT TEA CAKES
- 2 cups flour
- 3 teaspoons Dr. Price's Baking Powder
- ½ cup sugar
- ¾ teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons shortening
- ½ cup currants
Sift together flour, baking powder, sugar and salt; add milk, well-beaten egg and melted shortening; add currants which have been washed, dried and floured and mix well. The batter should be stiff. Half fill greased hot muffin tins and bake about 20 minutes in hot oven.
FIG ENVELOPES
- 2 cups flour
- 3 teaspoons Dr. Price's Baking Powder
- ½ teaspoon salt
- 2 tablespoons sugar
- 2 teaspoons shortening
- ⅔ cup milk
- 1 cup chopped figs
- 1 egg
Sift together flour, baking powder, salt and sugar; add shortening and rub in very lightly; add slowly enough milk to form stiff dough. Roll out ¼ inch thick on floured board, handling as little as possible; cut into squares and on each piece put one tablespoon of fig; brush edges of dough with cold milk; fold like envelope and press edges together; brush tops with egg beaten with one tablespoon milk and one teaspoon sugar. Bake about 20 minutes in hot oven.