Currant Cake. Maltese Cross
1 cup of butter.
2 cups of powdered sugar, creamed with butter.
½ cup of sweet milk.
4 eggs.
3 cups of prepared flour.
½ grated nutmeg.
½ pound currants, washed, dried and dredged.
Put the fruit in last. Bake in cups or small pans. They are very nice for luncheon or tea—very convenient for Sabbath-school suppers and picnics.