Currant Cakes.
1 lb. flour.
½ lb. butter.
¾ lb. sugar.
4 eggs.
½ lb. currants, well washed and dredged.
½ teaspoonful soda dissolved in hot water.
½ lemon, grated rind and juice.
1 teaspoonful cinnamon.
Drop from a spoon upon well buttered paper, lining a baking-pan. Bake quickly.