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.

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