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Currant Loaf

Take 1 quart bread sponge (made from Five Roses flour). Break and mix into it 2 eggs, 1 cup sugar, 1½ cup currants,½ cup peel, 1 cup lard, with enough Five Roses flour to make stiff dough. Shape into loaf and place in pan you intend baking in which has been previously well-greased.

Let rise once. Bake in slow oven 1 hour.