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Currant Cakes

For currant cakes baked in a dish or mould several recipes are given under CHRISTMAS CAKES, PLUM CAKES, etc.; two or three more are given here for cakes, which may either be dropped in small rounds on a buttered tin, or put into a buttered dish, and baked in a quick oven. Clean and pick two ounces of currants; rub a quarter of a pound of fresh butter into half a pound of flour, add the currants, a little grated nutmeg, and four table-spoonfuls of sugar. Mix all together with two well-beaten eggs, a table-spoonful of brandy, and sufficient new milk to make a light dough. Roll out thin, and cut into cakes. Or wash and pick one pound of currants; beat one pound of fresh butter to a cream, add one pound of sugar, one pound and a half of flour, a tea-spoonful of powdered cinnamon, a tea-spoonful of grated nutmeg, the currants, and four eggs well beaten. Another recipe: Clean and pick half a pound of dried currants; beat a quarter of a pound of butter to a cream; mix with it a quarter of a pound of sifted sugar, half a pound of dried flour, the yolks of four and the whites of three eggs well beaten, the currants, and a tea-spoonful of powdered cinnamon; beat all well together for a quarter of an hour. Another way (economical): Rub a quarter of a pound of dripping into one pound of flour; add a pinch of salt, two heaped tea-spoonfuls of baking powder, three ounces of picked currants, two table-spoonfuls of sugar, half a nutmeg grated, and enough milk or water to form a stiff dough. Time, about twenty minutes to bake. Sufficient, one pound of flour, with the other ingredients, will make about one dozen cakes. Probable cost, from 1/2d. to 2d. each.