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Lancashire Tea Cakes

5 1/2 cups Gold Medal flour 1/2 cup butter 2 cups milk 1 yeast cake in 1/4 cup water 1/2 lb. currants 2 ounces candied lemon 2 eggs 2 tablespoons sugar A little grated nutmeg Put the sugar and currants with the flour; melt the butter in the milk which must be scaled, and when cool enough mix with the well-beaten eggs and yeast. Add the dry ingredients, beating all well, and set away to rise. When light put in cake pans to rise again to double its bulk. Bake in a moderately hot oven. These are delicious when fresh, and equally good split and roasted the second day.--Mrs. W. S. Turner, Ashville, N. C.