Currant Diamonds
Two and a half lbs. flour, 1 lb. sugar, 1 lb. butter or lard, 2 eggs, ½ pint milk, ½ oz. ammonia, 4 oz. currants. Rub butter, sugar and eggs light; then add the currants; then the ammonia dissolved in the milk, and lastly the flour. Roll the dough out and cut with a fluted diamond-shaped cutter. Wash them off with milk, place on greased pans, and bake in a quick oven.