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Rich Fruit Cup Cakes

2/3 cup Mazola 1 cup sugar 3 eggs 1/4 cup milk 1/2 teaspoon nutmeg 1/4 teaspoon salt 2 cups flour 1/4 cup Argo or Kingsford's Cornstarch 3 teaspoons baking powder 1/4 cup each halved, moist raisins, currants and shredded citron Pour the Mazola in a mixing bowl, add the sugar, nutmeg and the eggs. Stir till creamy; add the milk, and then the cornstarch, flour, salt and baking powder sifted together, mixed with the fruit. Transfer to cup cake pans oiled with Mazola and bake in a moderate oven, 350 to 375 degrees F. about twenty-five minutes.