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Eccles Cakes or Tarts

Take one cupful of clean, well-picked currants, add to them one cupful of granulated sugar and one finely chopped lemon peel; add to this a nice flavoring of ground ginger and cinnamon and mix the whole well together. Now take what short crust paste or cuttings of puff paste you require and roll it out in a short one-fourth of an inch thick, then cut it up in square pieces two inches square and put a teaspoonful of the above preparation of currants, etc., in the center of each piece of pastry; then pull over the edges allowing them to lap a little in the center; then flatten them with the hand and turn them over (folded part down). Next, with rolling pin, roll them out until the currants, peel, etc., breaks through. Then place them on the baking pans, give them a few cuts across the top with a knife, wash them with milk or milk and egg, dust them with sugar and bake them a nice brown in a hot oven. This is a nice eating pastry.