Currant Tea Cakes
- 2 cups flour
- 3 teaspoons baking powder
- 1/2 cup sugar
- 3/4 teaspoon salt
- 1 cup milk
- 1 egg
- 2 tablespoons shortening
- 1/2 cup currants
Sift together flour, baking powder, sugar and salt.
Add milk, well-beaten egg and melted shortening.
Add currants which have been washed, dried and floured and mix well. The batter should be stiff.
Half fill greased hot muffin tins and bake about 20 minutes in hot oven.
The New Dr. Price Cookbook (1921).
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